Tomato & Chilli Salad

February 4, 2013 By Dan Toombs 4 Comments

I think you're going to like this very traditional tomato, chilli and yogurt salad!

tomato salad with chillies and yogurt — The cooling yogurt and spicy chillies go so well together

So a few weeks ago I was working away on Twitter when a local tweep, Mark introduced himself. He suggested I try the best Indian restaurant in the North East - Table Talk. With three kids and a business, I don't get out much but I wrote down the restaurant's name and moved quickly on.

Last Saturday evening I got my chance. It just happened that all three kids were out for the evening and my wife, Caroline and I decided to get in the car and make the short journey up to Middleton St George. I am so glad we made a reservation. The place was packed at 8.00!

This is not a restaurant review. That will come later but we absolutely loved our meals that night.

Hearing that we were going, Mark made a point of letting the owners Mo and Jay know that we would be visiting. This leads me to the good news!

Roasting tomatoes for tomato, chilli and yogurt salad — You can roast the tomatoes under the grill or over a gas flame

Mo offered to share many of the family recipes with me so that we all could make and try them at home.

Table Talk is a family business. They cook for you just like they cook for themselves at home.

Following is the first of what I hope will be many fantastic recipes I will be sharing with you. As you can see from the picture, I used this tomato, chilli and yogurt salad as a side dish but it could so easily be served on its own. It makes a very nice and refreshing salad and if I'm honest, I ate all the leftovers.

roasting garlic — Roasting the garlic cloves in their skins

blackened garlic — The soft garlic cloves and blackened skins taste fantastic

Yield: 4

Tomato, Chilli And Yogurt Salad

Ingredients

3 fresh tomatoes
3 cloves garlic
1 medium sized onion
1 green chilli - finely chopped
2 tablespoon finely chopped coriander
Juice of ½ lemon
1 tablespoon mustard oil (You could also use a tablespoon vegetable oil and 1/2 teaspoon English mustard)
A pinch of salt
2 tablespoons plain yogurt
A pinch of chaat masala (Available from Asian food stores)

Instructions

Under the grill, roast the tomatoes whole until the skins are almost black.
Do the same with the garlic cloves. If you have a gas stove, you might like to hold the cloves over an open flame on a fork or toothpick and roast until the skins are blackened and the cloves are soft.
Set the tomatoes and the garlic aside to cool.
Cut the onion, green chilli and coriander as finely as possible and mix together with the mustard oil, a pinch of salt and chaat masala.
Squeeze in the lemon juice.
Now mix in the garlic and tomatoes by hand ensuring the garlic cloves are crushed and the tomatoes are slushy.
You can either remove the tomato skin at this stage or leave it in. I left it on.
Add the yogurt and stir well.
Serving ideas: You could add additional chillies to taste. I did.
The salad should be served chilled with a little chaat masala sprinkled over the top.

If you find yourself near Middleton St George, be sure to book a table at Table Talk and please let them know that Dan sent you!

Tomato & Onion Salad

February 3, 2013 By Dan Toombs Leave a Comment

This tomato, onion and mint salad recipe is the one you've been asking for!

You know that onion salad that is often served at curry houses? Well this tomato, onion and mint salad is it. There are many uses for it and it's really easy to prepare too.

About this recipe.

This is one of the first curry house style recipes I ever learned to make. It was my introduction to curry house cooking at a local restaurant.

Tomato, onion and mint salad is delicious served with poppadoms, as a topping for wraps or even used as a garnish. It's also a good side salad.

Is this recipe difficult?

Not at all. In fact, it's so easy I almost didn't bother to feature it on my blog because it's so easy.

The thing is, I get asked for this recipe all the time. Although it might be simple, people do want to get their tomato, onion and mint salad just right.

It's very popular at British Indian restaurants so you could say my site just wasn't complete without it.

What does this salad taste like?

It's mildly spiced and fresh in flavour. The crispy onions compliment the other ingredients to give it a bit of crunch.

Feel free to adjust the flavours. I have given my recipe as a guide but you can use more or less of each ingredient to your own taste preferences.

How long can you store this salad in the fridge?

You can store this in an air-tight container in the fridge for up to 3 days. It will still taste amazing.

One thing to consider though is that the lemon or lime juice will lightly cook the onions and they will turn pink. Some people prefer this.

If you want the tomato, onion and mint salad to be just like it is when you see it at restaurants, make it, chill it for a about 30 minutes and eat it fresh.

Can you up or downscale this tomato, onion and mint salad recipe?

Yes. All of the ingredients are in the recipe card below. Go ahead and double or triple them to make more.

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Yield: 4

Tomato, Onion And Mint Salad

This is a simple tomato, onion and mint salad that goes so well with any curry house style meal. You can whip it up in no time so why not give it a try?

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

5 tennis ball sized fresh and firm tomatoes - thinly sliced
1 onion - thinly sliced
2 green chilli peppers - finely cut (optional)
1 tablespoon mint sauce
2 tablespoons finely chopped coriander
Juice of one lime or lemon
Rind of one lime or lemon - finely grated

Instructions

Mix all of the ingredients.
When grating the lemon/lime rind, be sure only to grate the outer coloured part. The one rind is bitter.
Season with salt and pepper to taste.
Allow to sit for 15 minutes before serving.

Mint and Coriander Chutney

February 2, 2013 By Dan Toombs 27 Comments

This mint and coriander chutney is essential for the British Indian Restaurant (BIR) experience.

I have to admit that I am quite disappointed when I go out to an Indian restaurant and this mint and coriander chutney isn't on the table. Similar versions of this mint and coriander recipe have featured in the back of many of my books because so many people want to know how they're made. The good news is, you will find this authentic recipe very easy.

Coriander and mint chutney — So good with poppadoms.

Is mint and coriander chutney spicy?

You might find this chutney recipe spicy as written. Personally, I do like it quite spicy but as with all my recipes, you can tailor this recipe to taste. Go ahead and add fewer chillies if you like or go all out and make it much spicier by adding more chillies.

Please use this chutney recipe as a guide and feel free to adjust the flavours to your personal taste preferences.

Why is this a chutney and not a raita?

Officially speaking, it is a raita because there is yoghurt in it. Some people, especially those who like really hot chutneys leave the yoghurt out and add more of the other ingredients.

The thing is, this mint and coriander chutney has always been called a chutney in the UK and probably always will be. Even though it is secretly a raita.

Thin vs Thick chutney

Sometimes you will find mint and coriander chutney quite thick. Other restaurants serve it really thin.

If you prefer a thicker mint and coriander chutney, do not blend the yoghurt. Instead, add just enough water to the other ingredients in a blender and blend to a paste. Then whisk it into the chutney.

Most often, however mint and coriander chutney is quite thin. If you blend the yoghurt as described in the recipe card below, you will get exactly that.

What do you serve this chutney with?

Just in case you don't already know, in addition to samosas and poppadoms, this sauce goes with pretty much everything you order at your local Indian restaurant.

So if you would like a few other ideas for serving your mint and coriander chutney, you should definitely try it on lamb seekh kebabs, chicken pakoras and onion bhajis. You will find three onion bhaji recipes on my blog: curry house style fried onion bhajis, baked onion bhajis and also air fryer bhajis. Take you pick.

If you like hot naans, you might like to try instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you're cooking outdoors, karahi naans?

All of these will go very well with mint and coriander chutney! These homemade chapatis are also very good dipped in it.

If you love this chutney recipe try these others:

Tomato Chutney
Coriander Chutney
Coconut, Tomato and Chilli Chutney
Tomato, Onion and Chilli Chutney
Spicy Coriander Chutney
Ginger Chutney
40 Clove Garlic Chutney

Yield: 8

How To Make Yogurt, Coriander and Mint Raita

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

200g (1 cup) Greek yogurt, whisked
1 large bunch fresh chopped coriander
1 bunch mint leaves (small or large bunch depending on your preference)
2 cloves garlic
2 - 5 fresh green chillies - chopped
Juice of one lime
Salt to taste

Instructions

Place all the ingredients in a blender and blend until smooth.
Check for seasoning and eat immediately or save for up to three days in the fridge.

Notes

How To Make Yogurt, Coriander and Mint Raita

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

200g (1 cup) Greek yogurt, whisked
1 large bunch fresh chopped coriander
1 bunch mint leaves (small or large bunch depending on your preference)
2 cloves garlic
2 - 5 fresh green chillies - chopped
Juice of one lime
Salt to taste

Instructions

Place all the ingredients in a blender and blend until smooth.
Check for seasoning and eat immediately or save for up to three days in the fridge.

Notes

Chicken and Chickpea Curry - 30 Minute Quick Dish

January 31, 2013 By Dan Toombs 9 Comments

When you're craving a meal that's wholesome, flavour-packed, and comes together in under 30 minutes, Chicken and Chickpea Curry is your answer. This dish brings together tender chicken, protein-rich chickpeas, and aromatic spices in a rich, comforting curry that works for both weeknight dinners and weekend gatherings. In this post I'll show you my version but as you will see below, there are many ways to tweak this delicious curry.

Chicken and chickpea curry being spooned into a serving bowl at the table.

About this recipe.

Chicken and Chickpea Curry is so adaptable, nutritious, and pairs beautifully with rice, naans, or even a simple salad. The sauce is smooth, similar to a curry house sauce but cooked in a more traditional way.

Follow the recipe but feel free to get adventurous with this one. Add other ingredients, let it cook longer for more depth of flavour, spice it up! Have fun as this curry is so easy and you really can make it your own.

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Ingredients

Following is a list of the ingredients I use to make Chicken and Chickpea curry. Most can be purchased at your local supermarket. If not, you can always omit special ingredients like curry leaves.

Coconut oil
Chicken thighs or breasts
Onions, roughly chopped
Black mustard seeds
Fennel seeds
Cinnamon stick
Curry leaves (optional)
Green finger chillies
Garlic and ginger paste
Ground coriander
Ground Cumin
Ground turmeric
Kashmiri chilli powder
Chopped tomatoes
Chickpeas
Coconut milk
Spinach leaves (optional)
Salt and pepper to taste

See recipe card for quantities.

Step by step photographs.

Check out my step by step photographs below. You will find the full written recipe in the recipe card at the bottom of this page.

Step 1: Blend the onions to a smooth paste and set aside.

Step 2: Season the chicken with salt and pepper to taste. Heat one tablespoon of the oil in a pan and fry the chicken on one side for 4 minutes. Then flip it over to cook for another 4 minutes. Transfer to a plate and set aside.

Step 3: Add the remaining 2 tablespoons oil to the pan over a medium-high heat. Stir in the mustard seeds and when they begin to crackle, stir in the fennel seeds and cinnamon. Sauté for 30 seconds.

Stirring in the curry leaves to infuse into the oil.

Step 4: Stir in the curry leaves, if using and sauté for another 30 seconds while stirring everything around in the pan.

Stirring the blended onions into the pan.

Step 3: Pour in the blended onions and fry for about 5 minutes or until they are starting to turn golden.

Adding the garlic and ginger paste and chopped chillies to the pan.

Step 6: Add the garlic and ginger paste along with the chopped chillies and fry, stirring for another 30 seconds.

Stirring in the ground coriander, cumin, turmeric and chilli powder along with the passata.

Step 7: Stir in the ground coriander, cumin, turmeric and chilli powder along with the passata and bring to a simmer.

Adding the stock, chicken and chickpeas to the sauce.

Step 8: Pour in the stock and then add the chicken and chickpeas. Cover the pan to simmer for about 8 minutes.

The curry after cooking covered for 8 minutes.

Step 9: Lift the lid and continue simmering for a couple of minutes to thicken the sauce. If it becomes to thick, you can always add a drop of stock.

Stirring in the coconut milk and seasoning with salt to taste.

Step 10: Pour in the coconut milk and continue simmering for a couple of minutes.

Step 11: At this point, you can add the spinach, if using. Let it simmer into the sauce for a couple of minutes.

Step 12: Continue cooking the sauce down until you are happy with the consistency. Then season with salt to taste and a good squeeze of lime juice..

The Chicken and chickpeas curry served at the table.

Step 9: Enjoy! This chicken and chickpeas curry is delicious served on its own with rice, chapattis and/or naans.

Why You'll Love This Chicken and Chickpea Curry

Protein-packed: Combining chicken and chickpeas gives a satisfying, high-protein meal.
Customisable: Easily adapt it to your spice level, ingredients, or cooking method.
Meal prep-friendly: Tastes even better the next day and freezes well.
Balanced and filling: With fibre from chickpeas and richness from the sauce, it’s a complete one-pot meal.

What do you serve with Chicken and Chickpea Curry?

This one pan curry is delicious on its own but you might like to try it over steamed Basmati rice or cumin rice. Chapatis and these stove top naans are also a good side.

Variations

There are way to many variations of Chicken and Chickpea Curry to mention them all. Here are a few good ones though:

Vegetarian/Vegan: Leave out the chicken and add more chickpeas or try adding tofu, cauliflower or sweet potato.
Tangy Tomato Style: Leave out the coconut milk and add more tomatoes. Also add a little lime juice just before serving.
Spicy: Add about 2 tsp Madras curry powder and more chilli powder.

Equipment You’ll Need

Ladle – for serving, especially if you're making a larger batch

A large high sided frying pan – The whole curry is cooked in just one pan

Sharp knife and chopping board – for prepping chicken and vegetables

Wooden spoon or spatula – for stirring and sautéing

A Blender – for blending the onions

Storage and Reheating Tips

Fridge:

Let the curry cool completely, then store in an airtight container in the fridge for up to 3–4 days. You will find that the curry is even better the next day so feel free to work ahead.

Freezer:

Freeze in freezer-safe containers for up to 3 months. If you're planning on freezing the curry, be sure to label and date the containers.

Reheating:

Defrost in the fridge overnight if frozen. Reheat gently on the stove over medium heat or microwave in short bursts, stirring in between. Add a splash of water or coconut milk if it’s too thick.

Top Tip

Work ahead! Although this is a quick and easy curry to prepare, you could slow down a bit and let it stew for a while longer. Make it the day before you plan on serving it and the flavours will develop. It will be even better!

Final Thoughts.

Chicken and Chickpea Curry is more than just a one-pot wonder... it’s a comforting dish full of warmth, spice, and nourishment. It’s the kind of recipe you can rely on when you’re short on time but still want big flavour. With endless variations and freezer-friendly qualities, it’s the perfect dish to add to your weekly rotation.

Whether you're feeding a family, meal prepping for the week, or cooking for guests, this curry delivers every time. Give it a try, and don’t forget to make extra—you’ll be glad you did!

FAQ

Can you use leftover or rotisserie chicken?

Yes! Stir in shredded rotisserie or leftover chicken during the final 5 minutes of cooking to heat through. This is a great shortcut for a fast meal.

Can you use dried chickpeas?

Absolutely, but you’ll need to soak and cook them first. Use about 100g (1/2 cup) dried chickpeas to equal one can once cooked. Make sure they’re tender before adding to the curry. Cooking instructions are usually on the packaging.

Can you cook this curry in a slow cooker?

Yes. Sauté the onions, chicken and other ingredients just as explained in my recipe. Do this in a frying pan or in your multi-cooker on sauté mode. Then pour everything into your slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours.

What is the best cut of chicken for this recipe?

Opinions my vary but in my opinion, chicken thighs are the way to go because they have more flavour than breasts. You could also cook this curry with chicken thighs on the bone for more flavour.

I have a lot of Chicken Curries for you to try. That's why I wrote the book The Curry Guy Chicken. Give some of thee a try!

See more Indian Chicken Curry Recipes →

Pairing

These are my favorite dishes to serve with Chicken and Chickpea Curry:

Yield: 4

Chicken and Chickpea Curry

This is a quick and easy curry to make. Chicken and Chickpea Curry is delicious and perfect for a quick weekday meal or as part of your weekend curry feast.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

3 tbsp coconut oil
700g chicken thighs or breasts, cut into bite sized pieces
2 medium onions, roughly chopped
1 tsp black mustard seeds
1 tsp fennel seeds
1 inch cinnamon stick
10 curry leaves (optional)
3 green finger chillies, finely chopped
2 tbsp garlic and ginger paste
1 tsp ground coriander
1 tbsp ground cumin
1/2 tsp ground turmeric
2 tsp Kashmiri chilli powder
225ml (1 /2 cup) chopped tomatoes
250ml (1 cup) vegetable stock or water
400g (150z) canned (tinned) chickpeas
225ml (1/2 cup) thick coconut milk
2 handfuls of fresh spinach leaves, roughly chopped (optional)
Salt and pepper to taste

Instructions

Blend the onions until you have a smooth paste. Set aside.
Season the chicken with salt and pepper to taste. This can be done a couple hours ahead of cooking if more convenient.
When ready to cook, melt one tablespoon of the coconut oil in a pan over a medium-high heat. When your pan is visibly hot, add the chicken pieces in one layer and fry for 4 minutes on one side. Then flip the pieces over to fry the other side for another 4 minutes. Transfer the chicken to a plate and set aside. The chicken may not be completely cooked through at this stage.
Heat the remaining coconut oil in a large pan or wok over medium high heat. When the oil begins to shimmer from the heat, stir in the mustard seeds. When they begin to crackle, stir in the fennel seeds and cinnamon stick and let their flavours infuse into the hot oil for about 30 seconds.
Stir in the curry leaves, if using, and move them around in the pan for about 30 seconds. Then pour in the blended onions.
Sauté the onion paste for about 5 minutes or until it is just beginning to turn a light brown. Then add the garlic and ginger paste and the chopped chillies and fry for a further 30 seconds.
Stir in the cumin, ground coriander, ground turmeric and chilli powder. Let it all sizzle for about 20 seconds and then add the chopped tomatoes and bring it all to a simmer.
Add the par-cooked chicken and chickpeas along with the stock and bring to a simmer. Cover and simmer for 8 minutes. Then lift the lid and pour in the coconut milk.
Again, bring it all to a simmer, stirring continuously to thicken the sauce some.
If you are adding the spinach, add it now and stir it right into the sauce. Continue simmering until you are happy with the consistency of the sauce. If you find it too dry, you can always add more coconut milk, chopped tomatoes, stock or water.
Season with salt to taste and serve and squeeze in some lime juice also to taste.
This curry is great over rice but it does have carbs in in from the chickpeas so it really could be eaten on its own.

Red Wine Chicken Curry

January 30, 2013 By Dan Toombs 1 Comment

Red wine chicken curry is more Indian than you may think

chicken curry with red wine — This one is worth a try.

Although wine is not used in many Indian curries, it is used often in Portuguese influenced Goan cuisine.

This is therefore a unique curry that will rarely be seen on British Indian restaurant menus but definitely worth a try.

I love cooking with wine. Contrary to popular belief, the quality of the wine used in cooking DOES make a difference. No need to go crazy but a good quality table wine is worth the investment.

In India, chicken is often cooked on the the bone in curries. This adds to the flavour of the dish. It may be a bit more difficult to eat bur it's worth the extra effort.

I made this chicken curry quite a lot spicier than the ingredients show. I've been getting some criticism lately about curries being a bit too spicy. Just add the chilli in small amounts to ensure the end result is a zing and not a zap.

Tip: If you do add too much chilli to a recipe, add a little more yogurt. The yogurt is cooling and used often for that reason in Indian cookery.

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Yield: 4 - 6

red wine chicken curry

Ingredients

8 skinned chicken thighs on the bone
3 tablespoons ghee or rapeseed oil
1 onion - finely chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon chilli powder
1 teaspoon paprika
1 teaspoon cumin powder
1 teaspoon turmeric
2 tablespoons fresh coriander - finely chopped
1 teaspoon Garam Masala
1 red bell pepper roughly chopped
3 large tomatoes finely chopped
2 tablespoons plain yogurt
250ml red wine
3 tablespoons Ground cashews

Instructions

Heat the ghee/oil in a saucepan or wok and add the chopped onion.
Fry until lightly browned, soft and translucent.
Add the ginger and garlic pastes and fry for about 30 seconds.
Now add the turmeric, cumin powder, paprika and chilli powder.
Fry for a further three minutes, stirring regularly to prevent the spices from burning.
Make three shallow slits into each chicken thigh and add them to the pan.
Add the wine, ground cashews and salt and stir to combine.
Pour in just enough water to cover and simmer for about 35 minutes.
Add the chopped tomatoes, bell pepper, sugar, garam masala and coriander.
Stirring continuously, add the yogurt one tablespoon at a time.
Check for seasoning and serve with rice or fresh naans.

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Chicken With Glass Noodles Stir Fry

January 29, 2013 By Dan Toombs 1 Comment

Chicken with glass noodles is amazing and so easy to prepare too!

This chicken with glass noodles stir fry is featured in my cookbook 'The Curry Guy Thai'. Glass noodles always seemed a bit strange to me at first and I wasn't sure how easy they would be too cook to perfection. As you will find from this chicken and glass noodles recipes, they could not be easier to prepare. We are talking restaurant quality here in under 30 minutes!

Chicken with Glass noodles stir fry on a serving plate. — Photo by Kris Kirkham for my cookbook 'The Curry Guy Thai.'

About this recipe.

Glass noodles (or cellophane noodles) are made from starch, such as mung bean starch or potato starch. They look a lot like rice vermicelli when dry but after cooking they are transparent and look more starchy.

This is a classic way of stir-frying them. Here I’ve used chicken thighs, but pork, beef and tofu also work well. As with all noodle and stir-fry dishes, it’s best to use a large wok for this one. This will allow you to be able to cook at a high heat and really get in there are stir the contents of the wok around so that everything cooks evenly.

Using a hot wok will also give the chicken with glass noodles a nice smoky flavour just like you get when you go out and order them from your favourite Thai restaurant.

Is chicken with glass noodles difficult to prepare?

This is a great recipe to practice those wok skills. If all you want to do is simply cook up this chicken and glass noodles recipe in a pan over a medium heat, that will work too.

But if you want to take it all up a notch, cook over a high heat. Shake and stir the ingredients in your wok and let them take in the intense heat. You will love the smoky flavour you can achieve.

How do you know if your wok is hot enough?

As mentioned above, you could cook over a medium heat if you are just starting out on your cooking journey.

If you want to make this chicken with glass noodles like they do at restaurants, heat your wok over a high heat until it starts smoking. That is the perfect temperature but you will really need to watch it closely and stir continuously.

How long can you store leftovers in the fridge?

This chicken with glass noodles is best served hot from the wok. That said, if you do have leftovers, they will keep in the fridge for a good 3 to 4 days.

Reheat them in a wok or simply place your chicken with glass noodles in the microwave until hot for a quick snack.

Can you freeze leftovers?

Yes and you can freeze leftovers for up to 3 months. Freeze them in an air-tight container or freezer bag. If using a freezer bag, be sure to push out as much air as possible before sealing.

It is a good idea to label and date what is inside as I know from experience, it is often very difficult to figure out what's in there!

Yield: 4

Chicken with Glass Noodles Stir Fry

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

125g (1 cup) diced chicken
1 tbsp light soy sauce*
150g (51⁄2oz) glass noodle vermicelli
3 tbsp rapeseed (canola) oil
2 large eggs, beaten
4 garlic cloves, chopped
4 shallots, thinly sliced
2 red bird’s eye chillies, thinly sliced into rings
1 medium carrot, grated
100g (31⁄2oz) savoy cabbage, shredded
8 baby plum tomatoes, halved
200g (7oz) bean sprouts
FOR THE SAUCE
3 tbsp water or Thai chicken stock
1 tbsp Thai fish sauce
1 tbsp light soy sauce
2 tbsp oyster sauce* 1⁄4 tsp white pepper
1 tsp palm sugar, grated and finely chopped
TO GARNISH
3 spring onions (scallions), sliced
1 red spur chilli, cut into rings
4 tbsp finely chopped coriander (cilantro)

Instructions

Put the cubed chicken into a bowl, stir in the soy sauce and set aside.
Soak the glass noodles in water for 10 minutes to soften and then drain them. If you are not using the noodles immediately, stir in a small amount of oil to stop them from sticking. Be sure to toss the noodles every 5 minutes or so to separate them.
Meanwhile, combine the sauce ingredients in a bowl and whisk until the sugar is dissolved. Taste and adjust the flavours as necessary, then set aside.
Pour 1 tablespoon of the oil into a wok or large frying pan over a medium–high heat and add the beaten eggs.
Fry for a couple of minutes, or until the egg is scrambled and cooked through and then transfer to a plate. Set aside.
Add the remaining oil to the wok and add the chopped garlic and fry for 30 seconds, then add the shallots and chillies.
Fry until the shallots have softened, about 3 minutes, but watch the garlic to ensure it isn’t burning. Stir in the chicken and continue cooking until the chicken is about 80% cooked through and then add the grated carrot and cabbage.
Cook for a further minute or so before stirring in the tomatoes and soaked glass noodles.
Pour the sauce over the glass noodles and add the cooked eggs. Stir quickly and fry the noodles evenly to bring everything together.
To finish, stir in the bean sprouts. Transfer equal portions to four serving plates and garnish each with the spring onions (scallions), spur chilli and coriander (cilantro).

Lamb Stock

January 23, 2013 By Dan Toombs 5 Comments

This is a lamb stock you can use in any cuisine. This time I made it Indian style.

A good lamb stock will improve any lamb curry or soup when added instead of water. This is a lamb stock you can prepare whenever you have a few lamb bones. If you cook a roast leg of lamb or some lamb chops, don't just throw those bones in the bin! Use them to make lamb stock and use it whenever you prepare a lamb curry, soup or stew.

About this lamb stock recipe

In the recipe card below, you will see that I added Indian spices to my lamb stock. You can of course leave these out if you are going to be using the broth in another type of lamb meal.

The basics stay the same. You want lamb bones and a few root vegetables such as onions, garlic, and carrots. Then you add other ingredients depending on the style of dish you're planning on using the lamb broth in.

So where my recipe calls for cumin, black peppercorns, ginger and coriander (cilantro), you could just as easily leave the cumin, ginger and coriander (cilantro) out and add celery, thyme and parsley instead.

How to use this lamb broth recipe

You can use this lamb stock whenever water is called for in a lamb soup, lamb curry or lamb stew. You might like to try it in one of these lamb curries. You might also be in search of a quick and easy meal and this Indian style lamb soup is a good one with this lamb stock.

Step by step photos

Ingredients for lamb stock — Get your preferred ingredients or the exact ingredients for this recipe together before starting cooking.

Frying the onions. — Fry the onions in a little oil for a few minutes to brown slightly.

Adding the remaining lamb stock ingredients — Add the remaining lamb stock ingredients and simmer for 40 minutes or longer. The longer you simmer those bones, the better. Then strain through a sieve.

Can you freeze this lamb stock?

Yes. So no excuses not to make it with your leftovers. This lamb broth is great to have on hand for your next curry.

Yield: 1.5 liters (6 cups)

Lamb Stock

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

2 tbsp rapeseed (canola) oil
3 onions, roughly chopped
1 carrot, roughly chopped
8 cloves garlic, smashed
1 x 5cm (2 inch) ginger
1 kg (2 lbs) lamb bones, cut into small pieces
1 tbsp black peppercorns
1 generous tsp paprika or Kashmiri chilli powder
1 tbsp ground cumin
1 Indian bay leaf
1 small bunch coriander (cilantro)

Instructions

Heat the oil in a large pot that is big enough to hold all the ingredients. When visibly hot, stir in the onions and fry for about 7 minutes or until turning a light golden brown.
Stir in the garlic and ginger and fry for another minute. Then add the carrot and lamb bones. Pour in about 2 litres (8 cups) water. If cooking in a countertop pressure cooker, Set it pressure cook for 40 minutes. If you are cooking this on the hob, simmer the ingredients for 2 to 4 hours, the longer the better. I have actually simmered the stock overnight with spectacular results. The stock was so rich but be sure you have enough water in the pot so that it doesn't dry up.
Use the stock immediately or place it in the fridge for up to 3 days. The lamb stock can also be frozen for up to 6 months.

Indian Fish Pie

January 22, 2013 By Dan Toombs 8 Comments

Classic hot fish pie with an Indian twist.

This fish pie is a play on that traditional British dish we all know and love.

It's what my daughters request when they get asked what they want for a special dinner. I have a fondness for this Indian version which for my family is as much about the aromas that fill the kitchen as the magnificent flavour of the fish and Indian spices.

Indian Fish Pie — Like fish pie? You'll love this spiced up version.

Why Indian style fish pie?

Writing this post brings back memories of long evenings sitting around the table, nibbling away at chunks of fresh fish and creamy potatoes and enjoying a bottle or two of nice wine.

Add a blazing fire in the fireplace and you've got the perfect evening.

This fish pie recipe has changed quite a lot over the years but I now have a version that I think you need to try.

Which fish?

The fish you use is not very important though I do like chunky white fish such as cod, halibut, coley and hake and smoked haddock. Be sure to use traditionally smoked haddock as that yellow dyed supermarket stuff just isn't good enough.

Throw in some salmon and you're in for a treat.

Getting this recipe right...

For best results, pass your mashed potatoes through a ricer to eliminate any lumps.

I don't always take the time to do this but it does make a big difference.

Also ensure that you source the best quality, freshest fish you can find. I purchase the cut off scraps from my fishmonger. They may not be pretty and neatly cut but I know they are about as fresh as I can get, short of going out and catching the fish myself.

Step by step photos of Indian style fish pie...

Preparing yoghurt sauce — Prepare the yoghurt cream for the potatoes. Just a twist of lime and you're off.

boiled potatoes — Boil the potatoes in lightly salted water until soft.

Mashed potatoes — Smash and then stir in the yoghurt sauce and a knob of butter. Season with salt to taste.

Infusing spices in ghee — Heat the ghee over medium high heat and stir in the mustard seeds. When they begin to crackle, add curry leaves to infuse for about 30 seconds.

Adding onions to the pan. — Stir in the chopped onions, Indian bay leaves and carrot and fry for about 5 minutes or until the onion is soft and translucent.

Adding tomatoes to pan — Now add the chopped tomatoes, sliced chillies, garlic and chopped coriander and stir well to combine.

Adding coconut milk and ground spices to pan — Stir in the coconut milk, fish stock or water and the ground spices.

Simmering sauce — Bring to a simmer to thicken slightly. I simmered my sauce for about 10 minutes.

passing sauce through a sieve. — Pass it all through a sieve pressing down on the vegetable to get every last drop.

Adding fish to sauce — Add the fish pieces to the sauce and simmer until just cooked through. About five minutes should do.

Removing cooked fish from the pan — Remove the cooked fish with a slotted spoon and set aside.

Making a roux — Now, in another pan, make a light roux with the butter and flour.

thickening the sauce — Slowly stir the roux into the sauce to thicken. You may not need all of it so one spoonful at a time!

How to serve the fish pie...

Serve it the way you like!

You could add all the cooked fish and sauce to a large casserole dish.

I served mine in individual portions and also saved the leftovers to bake later.

Preparing the fish for the pie — Add generous amounts of the cooked fish to individual dishes or place it in a large casserole.

Fish pie being prepared — Cover the fish with the sauce. Two large individual portions and another two that I saved for lunch the next day.

Adding potato to the dish — Top the fish and sauce with the mashed potato and brush with the egg wash.

Baking fish pie — Bake for 20 to 30 minutes or until heated through and nicely browned on top. This could take longer if refrigerated first.

If you like this fish pie, give some of these easy salmon recipes a try too.

More popular Seafood Recipes

Have you tried this Indian Fish Pie recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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Yield: 4

Indian Fish Pie Recipe

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Ingredients

1.5kg floury potatoes - peeled and cut into 2" chunks
5 tbsp Greek yoghurt, whisked until smooth and creamy
Juice of one lime
2 tbsp ghee or clarified butter
1 tsp black mustard seeds
15 curry leaves
2 medium onion, roughly chopped
1 carrot, roughly chopped
2 bay leaves
2 fresh green chillies split lengthwise
2 medium tomatoes, diced
5 tablespoons chopped coriander
4 garlic cloves, thinly sliced
400ml rich thick coconut milk
200ml milk
400ml double thick cream
300g traditionally smoked haddock
300g cod fillet
300g salmon
1 tbsp Kashmiri chilli powder
1 tsp ground cumin
1 tsp garam masala
100g butter - plus a little extra to grease the oven dish
50g plain flour
1 egg yolk
salt and freshly ground pepper to taste

Instructions

Pre-heat your oven to 200c (400f)
Melt the ghee in a large sauce pan and fry the onions for 3 or 4 minutes until soft. Add the curry leaves.
When the curry leaves become fragrant, pour in the milk, coconut milk and 300ml of the double cream.
Add the cloves, garlic paste, bay leaves, the smoked haddock, chopped carrot, tomatoes and the chilli and bring to a boil and then lower the heat and allow the mixture to simmer for about ten minutes.
Using a slotted spoon, take the fish out of the sauce and leave to cool on a plate.
Strain the sauce into a jug and set aside.
Rub a knob of butter inside a 1.75 litre oven proof dish.
Tear the fish apart and place in the buttered dish.
Now melt the butter in a small saucepan.
When melted, add the flour and let the butter and flour blend.
Slowly add the strained sauce to the butter and flour stirring continuously.
Continue stirring for ten minutes to form a thick roux.
When nice and creamy, add the garam masala, lime juice and salt and pepper to taste and then remove from the heat to cool.
When cool, pour over the fish.
Meanwhile, heat a large pan of water over high heat.
Bring to a boil and add the potatoes and allow to simmer until nice and fall about soft.
Strain and mash. If you have a ricer, run the mashed potatoes through it for even nicer potatoes.
Whip in the remain cream and a little salt and pepper to taste.
Carefully cover the fish and cream sauce with the mashed potatoes.
Brush the top of the mashed potatoes with the egg yolk and then sprinkle with a handful or two of Cheddar cheese.
Bake in the oven for about 45 minutes until the fish pie is piping hot and the cheese and potatoes are lightly browned on the top.

Spicy Goat Rogan Josh

January 20, 2013 By Dan Toombs 7 Comments

This goat rogan josh recipe is my play on a very traditional recipe

If you've been reading my blog for a while, you'll know how much I love goat meat. I can assure you that this goat rogan josh recipe was a real treat.

This is a Punjabi recipe. The addition of fresh curry leaves which are used more in Southern Indian cookery worked really well. I also added tomatoes to the sauce which were not in the original recipe. Very nice!

Goat meat is not all that easy to come my here in the UK. I ordered mine from Farmer's Choice. They supply a large range of different meats which they deliver nationwide. If you are in the UK, I highly recommend their service.

When cooking goat meat, it is important to cook it long enough. Goat meat is quite tough so it needs to stew for a while. Don't rush cooking! Let the meat cook until it is nice and tender. the long cooking time really makes the sauce taste delicious.

For a more traditional goat rogan josh, leave out the tomatoes and curry leaves.

Note: If you can find goat meat on the bone, order it! The marrow adds an amazing flavour to the curry.

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Yield: 6

Spicy Goat Rogan Josh

Ingredients

900g goat meat from the leg cut into bite sized cubes
2 Tablespoons ghee, clarified butter
10 fresh curry leaves
6 whole cloves
8 black cardamon pods
10m whole black pepper corns
1 two inch long cinnamon stick
1 Piece mace
2 large onions - finely sliced
2 tablespoons garlic puree
1 tablespoon ginger puree
3 bay leaves
1 tablespoon roasted and ground cumin seeds
1 tablespoon roasted and ground coriander seeds
2 tablespoons good quality paprika
1 teaspoon (more to taste) chilli powder
salt and pepper to taste
25 cherry tomatoes
1 teaspoon garam masala
5 tablespoons plain yogurt
Lime wedges
Fresh chopped corriander

Instructions

Melt the ghee in a large sauce pan and add the curry leaves.
After about 20 seconds, add all of the whole spices (cloves, peppercorns, mace, cinnamon stick, and cardamon pods.
Fry for about 30 seconds and very fragrant.
Add the onions and fry until slightly translucent and lightly browned.
Cook until softened and then remove from the pan and set aside.
Now add the goat meat.
You may need to cook the meat in batches. Ensure that you fry the meat and not just simmer it in the meat juices.
Once the meat is all cooked through, add the other cooked ingredients up to the chilli powered and then cover with water.
Cook over medium heat until the meat is tender – about one to one and a half hours. The cooking time may vary so don't rush this stage. The meat is ready when it's nice and tender!
Add salt, pepper and garam masala to taste.
Throw in the tomatoes and then stir in the yogurt one tablespoon at a time stirring constantly to ensure the yogurt becomes smooth and not lumpy.
Serves with white rice, lime wedges and coriander.

Disclaimer:The meat used in this goat rogan josh was supplied free of charge my Farmer's Choice for me to try. It was superb!

Saffron Rice

January 17, 2013 By Dan Toombs 3 Comments

So easy! You are going to love this saffron rice recipe.

If you're looking for a delicious saffron rice recipe, this simple steamed rice recipe could be just what you're looking for. Saffron rice is the perfect accompaniment for almost any curry.

What is saffron rice?

Saffron rice comes in many different forms. There are so many recipes for it but this is a good all-rounder that is perfect served as a side for pretty much any curry.

It's visually appealing and flavoured not only with saffron but whole spices which really bring the dish together. In fact, you might find this saffron rice is so good, you can eat it as a meal with a few pickles or chutneys.

How to get this recipe right.

You really can't go wrong with this saffron rice recipe. It's so simple. You will be using my no-fail steamed rice recipe and it will be ready in less than an hour.

There is very little actual work involved. You just let the seasoned rice steam which is great if you are preparing a curry or two to go with it. Just get your saffron rice on and let it steam. Then get on with whatever else you are cooking.

How long will saffron rice keep in the fridge?

You can store this, covered in the fridge for at least 3 days. Heat it up in your microwave and it will be just like it was when you first cooked it.

Another way to heat it up is to fry it. When frying rice, it is important that it be added to the oil, cold from the fridge. Simply heat some oil in a pan or wok over a medium-high heat and stir in the rice.

Fry, stirring continuously until the rice is heated through.

Can you freeze this rice?

Yes! In fact it freezes really well. I recommend freezing it in portion sizes that are convenient for you and how many people you cook for.

Freeze the rice in freezer bags and then reheat in the microwave. Depending on how much rice you have in each bag, you can expect to need to heat it up for 3 to 5 minutes.

Step by step photographs

Ingredients for this saffron rice recipe — Get your ingredients together before starting. It's easier that way.

Rice ready for steaming. — Add the soaked rice to a pot that has a tight-fitting lid. Stir in the whole spices, turmeric and butter and bring to a boil, covered, then turn off the heat. Let sit, covered for 40 minutes.

Saffron infusing into the hot milk. — Heat the milk until hand-hot. Then stir in the saffron and let sit while he rice is steaming.

Pouring saffron milk into the rice. — After 40 minutes, lift the lid and fluff it up with a fork. Don't stir too vigorously or the rice will split. Stir the saffron milk in to coat.

Yield: 4

Indian Food Recipes - Cinnamon, Coconut And Saffron Rice

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

400g (2 cups) Basmati rice, washed in three changes of water and soaked for 40 minutes
750ml (3 cups) water or stock
2 tbsp butter
1 tsp salt or to taste
1 x 2 inch cinnamon stick
1 blade mace
4 cardamom pods, lightly crushed
1/2 tsp ground turmeric
A pinch (1 generous tsp) saffron soaked in a little warm milk
Juice of one lemon (optional)

Instructions

Wash the rice in a large bowl in several changes of water. At first, the water will look quite milky because of the startch from the rice. Wash it until the water remains almost clear. Allow the rice to soak for 30 minutes.
Drain and pour the soaked rice into a saucepan that has a tight fitting lid. Cover with the water or stock and add the whole spices, butter, salt and ground turmeric.
Cover the pan and bring to a boil. Once boiling, turn off the heat and leave for 40 minutes. Do not be tempted to lift the lid. Just let it sit and steam.
Meanwhile, infuse the saffron in the hot milk. As the saffron soaks in the milk, the colour of the milk will become yellow.
After the rice has been steaming for 40 minutes, remove the lid. Using a fork or chopstick, lightly stir the rice to fluff it up. Do not stir to vigorously or the rice will split and become mushy.
As you stir, start pouring the saffron milk over the top until it's well combined and coating the rice.
Taste and season with more salt, if needed and serve hot.

Avacado Dip

December 16, 2012 By Dan Toombs 2 Comments

Avacado Dip

Indian food recipes - Avocado raita — My avacado dip is perfect with Mexican and Indian recipes

I didn't fall in love with Indian food until I moved to the UK twenty-five years ago. Before then, I'd perhaps tried a few Indian food recipes but nothing memorable. As a kid growing up in California I was hooked on Mexican food. I still am.

The thing is, so much of what I like about Indian food was introduced into India by the Europeans. European explorers discovered so many delicious fruits and vegetables during their visits to the New World. Pineapples, chilies, tomatoes, cabbages, pomegranates and avocados were all introduced into Indian cookery quite recently yet they all play a big role in what so many of us love about Indian food.

Why am I explaining all this while detailing my avacado dip recipe?

Well I was recently re-introduced to a great UK based company called The Cool Chili Company. If I told you the amount of times I've brought fresh corn tortillas back from my visits home to California, you'd think I seriously had a screw loose! I am corn tortilla mad.

I won't have to do that again as The Cool Chili Company make their own and they make them to order so the tortillas you purchase are really fresh.

I ordered a few hundred corn tortillas the other day and decided to make some crab tostadas. I've been making my recipe for years. In order to serve them to perfection, I had to make a Mexican guacamole and tomato salsa.

This recipe is for an Indian Avacado dip which is very similar to Mexican guacamole. I like the use of low fat yogurt.

You are in for a real treat here!

Once you make the avocado dip, you could serve it with kebabs, naans, pappadams or whatever you fancy. It is great served corn tortillas by the way.

Be sure to give my crab tostada recipe a try. It may not be Indian food but you could make the same recipe with Indian chapattis instead of the corn tortillas for an equally delicious meal. This avocado raita goes so well with it.

If you enjoy this recipe try my other chutneys and raitas for Indian food:

Coriander & Coconut Chutney

Tomato Chutney

Coriander & Mint Chutney

Coconut, Tomato & Chilli Chutney

Tomato, Onion & Chilli Chutney

Spicy Coriander Chutney

Garlic Chutney

Indian Yogurt Dip

Amazon.co.uk Widgets

Yield: 6

Indian Food Recipes - How To Make Avocado Raita - Indian Guacamole

If you would like to make this into a Mexican style guacamole, add a handful of medium grated cheddar cheese and leave the yogurt out.

Ingredients

2 ripe (soft) avocados
1 onion finely chopped
2 medium sized tomatoes finely chopped
2 - 3 green chilies finely chopped
1 teaspoon cumin powder
1 small bunch finely chopped fresh coriander
Juice of lime
2 cloves garlic - smashed
1 cup fresh, unsweetened yogurt - whisked till smooth
Salt to taste

Instructions

Place all of the ingredients into a pestle and mortar or food processor.
Blend together until smooth or chunky. I prefer mine a bit chunky though Indian avocado raita is usually quite smooth.

Leftover Turkey Soup

December 11, 2012 By Dan Toombs 3 Comments

This is not Grandma's leftover turkey soup!

Growing up I was never a fan of the leftover turkey soup which alway found it's way to our table after Thanksgiving and Christmas.

Not that it wasn't good. I just found it really boring.

If you like your meals to be a bit more interesting, you'll most definitely enjoy this, my version of leftover turkey soup much more.

Make this leftover turkey soup recipe your own...

I like to think of new ways to use up left-over turkey. When you cook as much curry as I do, it's not difficult.

So you can and should do the same with this leftover turkey soup recipe. The basics are there but use this recipe as a guide and add more or less of the spice and chillies to taste.

You could add more chilli powder to taste for example as I do.

Making the stock for this leftover turkey soup...

This is meant to be an easy post-Christmas recipe that you can quickly throw together.

So use chicken stock or even stock cubes if that is more convenient.

But if you really want this leftover turkey soup to be amazing, make your own turkey stock! It's easy and there is a lot less waste.

Just remove as much meat as you can from the carcass. Then simply add a couple chopped carrots, 2 chopped onions, a couple celery sticks, two inches of ginger sliced into coin shapes and smashed, six smashed cloves of garlic and enough water to cover/ Add a handful of chopped coriander (cilantro) and simmer for 2 to 4 hours. Easy!

Pour the stock through a sieve and use immediately in this leftover turkey soup, store in the fridge for up to three days or freeze.

Step by step photographs...

Frying mustard seeds — Infuse the mustard seeds in oil over high heat until they begin to crackle.

Adding curry leaves to pan — Reduce the heat to medium-high and add the curry leaves. Allow to infuse into the sauce for about 30 seconds.

Frying onions. — Stir in the chopped onion and fry for about 5 minutes or until soft and translucent. Add the garlic and ginger pate along with the chopped chillies.

Adding stock — Stir in the stock, soy sauce, sugar and coconut milk. Bring to a boil and then add the turkey meat. Simmer for 5 minutes.

Finished leftover turkey soup — Season with salt to taste and garnish with chilli flakes and coriander.

Looking for other turkey recipes? Try these!

Yield: 4 - 6

Leftover turkey soup

Don't let that Christmas or Thanksgiving Turkey go to waste! Make it into this delicious soup. You can also use chicken if you don't have turkey. For a creamier soup with a few more calories, you could add about 200ml of double cream.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

2 tbsp rapeseed (canola) oil or coconut oil
1 tsp black mustard seeds
10 curry leaves, fresh or frozen
1 onion - finely chopped
2 tbsp garlic and ginger paste
2 fresh green chillies - finely chopped
750ml (3 cups) homemade turkey stock or shop bought stock
450g (3 cups) diced leftover turkey, approx.
1 tablespoon soy sauce
1 tablespoon light brown sugar
400cl coconut milk
1 small bunch chopped coriander
3 limes, quartered
2 tsp dried red chilli flakes
Salt and pepper to taste

Instructions

Heat the oil in a large sauce pan over high heat.
When hot, add the mustard seeds. When they begin to crackle, reduce the heat to medium high and throw in the curry leaves.
When the mustard seeds begin to pop, add the chopped onion and fry for about five minutes until the onion is soft and translucent.
Add the ginger and garlic pastes along with the chopped chillies and fry for a further minute.
Pour in the turkey stock, the soy sauce, sugar and the coconut milk and bring to a boil.
Add the turkey meat, reduce the heat and simmer for about five minutes.
Add salt and pepper to taste, sprinkle with the chilli flakes and the chopped coriander (cilantro).
Then stir in the juice of one of the limes. More lime juice can be added at the table to taste.
There you have it. An awesome soup in minutes!

Indian Fish Fry - Goan Style

December 4, 2012 By Dan Toombs 1 Comment

If you can get it, this Indian fish fry is delicious with silver pomfret.

Whenever I go to London, which isn't often, I bring a car fridge and stock up on fresh silver pomfret. That is the fish I used in Goa when I first made this Indian fish fry and I love it.

You could use other fish too for this fish fry such as sea bass and bream but the delicate flavour and texture of silver pomfret is my all time favourite.

About this recipe.

Indian fish fry refers to a popular dish across various regions in India where fish fillets or whole fish are marinated with a blend of spices and then shallow-fried or deep-fried. The specific spices and method of cooking vary by region, but a typical Indian fish fry includes marination with ingredients like:

Red chili powder - This is usually Kashmiri chilli powder but you can use others too.
Turmeric
Ginger-garlic paste
Lemon juice or tamarind paste
Salt
Optional additions like coriander powder, cumin, or garam masala

After marination, the fish is often coated with a light layer of rice flour, semolina, or even gram flour for a crisp texture, then fried until golden and crispy. I prefer to use semolina or rice flour for my fish fry recipes.

What is pomfret fish?

There are a few different varieties of pomfret and silver pomfret is by far the most popular for fish fry. The silver pomfret (Pampus argenteus) is a saltwater fish found in the Indo-Pacific region, particularly along the coasts of India, Southeast Asia, and the Middle East. It is prized for its mild, delicate flavour, soft texture, and versatility in cooking. Silver pomfret is recognizable by its:

Flat, diamond-shaped body with a silvery sheen
Smooth skin without prominent scales
Small head and short, rounded fins

This fish is highly sought after in many cuisines, particularly Indian, Chinese, and Southeast Asian. It can be prepared in a variety of ways, such as frying, grilling, steaming, or baking, and it easily absorbs the flavours of marinades or sauces due to its tender, almost buttery flesh.

Silver pomfret is often regarded as a premium fish because of its texture and taste.

Where can you purchase pomfret?

Remember, using fresh fish that are caught local to you might be the best way forward. That said, I do love silver pomfret and they usually can be found in the freezer section at Asian grocers.

Some larger fishmongers do import the fish fresh which is great if you you can find them. Either way, use this fish fry recipe with a fish you like and you are certain not to be disappointed.

Working ahead...

There really isn't much to do.

If you would like to cut the fins and head off and make those shallow slits, you can do that a day or so ahead of time.

You could also gather up your spices but as there are so few, there really isn't much need.

Make this Indian fish fry recipe your own...

To be honest, I calmed this one down a bit for the blog. I prefer the fish to be much spicier and use more Kashmiri chilli powder.

You could also use more lime juice. It adds a lot. Of course the amount of salt you use in any Indian fish fry is completely up to you.

This recipe gets, in my opinion, the perfect combination of sweet, savoury, sour and spicy but you can and should taste the marinade and adjust these flavours to your own taste preferences.

Can you store leftovers in the fridge?

This recipe is best served right from the hot pan. Like most seafood recipes, freshness is key to perfection so try to make just as much as you need.

If you do decide to store leftovers, they will keep in your fridge for up to 3 days, covered tightly. To reheat, simply place in the microwave of better... pan fry or air fry until crispy and hot.

Can you freeze this fish fry?

Yes and if you have leftovers you would like to freeze, you can do this for up to 3 months. Freeze the fish fry in an air--tight container or freezer bag. If using a freezer bag be sure to get as much air out of the bag before sealing it.

You will want to label and date the fish before freezing.

Step by step photographs

Preparing pomfret — Slice off the fins and make shallow slits in the body on both sides.

Rubbing spices on fish — Rub the spices, garlic and ginger paste, lime juice and salt all over the fish.

Coating fish with semolina — Dredge the fish in the semolina and shake off any excess.

Frying fish — Carefully place the fish in the hot oil and fry for about 4 minutes per side.

Frying pomfret — Ensure the oil isn't too hot. You just want to brown the exterior and make it crispy.

Finsihed Indian fish fry — Place on paper towels before serving to soak up any excess oil.

If you like this fish fry recipe, you might like to try some of these seafood recipes too.

Mediterranean Grilled Fish
Tandoori Fish on the Barbecue
Salmon Mean Molee - A delicious fish curry!
Spicy Stuffed Crab
Spicy Seafood Curry with Coconut
Indian Pan Seared Halibut
Kedgeree Recipe
Cod Curry With Coconut
Tandoori Baked Salmon
Easy Monkfish Curry
Malabar Fish Curry
Sri Lankan Fried Calamari
Sri Lankan Prawn Curry
Crab Curry Sri Lankan Style
Vietnamese Grilled Scallops
Vietnamese Cha Ca
Ikan Bakar - Indonesian and Malaysian Grilled Fish
Sambal Lala - Spicy Malaysian Clams
Indonesian Blackened Grilled Fish
Seafood Laksa
Korean Blackened Salmon
Indian Fish Pie
Butter Egg Floss Prawns
Prawn Puri

Have you tried this recipe for tandoori whole fish recipe?

If so, please give it a star rating in the comments below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow me on Instagram and Facebook for all my latest recipes.

Yield: 2

Indian Fish Fry

Prep Time 25 minutes

Cook Time 8 minutes

Total Time 33 minutes

Ingredients

2 x 600g (21oz) silver pomfret or other fish of your choice
1 generous tbsp Kashmiri chilli powder
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp salt plus more to taste
Juice of one lime
1 tbsp garlic and ginger paste
200g (1 cup) semolina
5 tbsp coconut or rapeseed oil

Instructions

Clean the pomfret or ask your fish monger to do this for you. Be sure to cut off all the fins, tail and head and remove the gills.
Make shallow slices on each side of the fish. This will both speed up cooking and ensure the spices get right into the meat of the fish.
Rub the fish all over with the ground spices, garlic and ginger paste and lime juice and allow to marinate for about 20 minutes.
When ready to cook, heat up the oil in a large non-stick pan. I only had a small pan so I fried them separately.
Dredge the fish in the semolina and be sure to shake off any excess. Then place the fish in the pan and cook for about 4 minutes per side or until crispy and golden brown.
Transfer to paper towels to soak up any excess oil and serve immediately. These are good served simply with additional lime wedges.

Pheasant Curry With Coconut Milk

November 27, 2012 By Dan Toombs 8 Comments

Pheasant curry with coconut milk is one of my wintertime favourites.

Winter is always fun at my place. I have some great neighbours who hunt and always bring by some of what they shot. Often, I arrive home from shopping or something and find pheasants, grouse and/or partridges hanging from my tree in the front garden. What a treat! This pheasant curry with coconut milk is just one of the curries I make with their catch.

Pheasant curry in a serving bowl at the table next to rice.

About this pheasant curry with coconut milk.

When you get as many game birds as I do, you’ve got to look for a variety of ways to serve them. After feathering and gutting them, which usually takes longer than I plan for, it is usually a simple curry like this that I want to make.

Good curries don’t get much easier or better than this pheasant curry with coconut milk. Yes, you do need to make a spice paste but that really only takes minutes. Then you just cook up the curry and let it simmer until it’s ready.

You can make pheasant curry with simple ingredients.

Most of the ingredients that you need for this pheasant curry are ingredients you probably already have on hand.

You might not have whole dried Kashmiri chillies but you can substitute Kashmiri chilli powder or another red chilli powder to taste. Do try to get whole Kashmiri chillies though as they taste great when toasted and then ground.

Curry leaves are another ingredient you may not have in. Purchase fresh or frozen curry leaves. This time I used frozen. Both work well. Don’t purchase dry curry leaves as they have little to no flavour. If you must, leave out the curry leaves.

What does this pheasant curry taste like?

It is quite spicy but you could add fewer chillies if you don't like a really spicy curry. Pheasant is similar in flavour to chicken though it does have a stronger, richer flavour and can be gamey.

You could use this same pheasant curry recipe with other poultry too. Go ahead and try it with chicken, grouse, pheasant or whatever you like really.

Can you use frozen pheasant for this curry?

Yes! I am lucky to get my pheasants delivered to me fresh. We perhaps not that lucky as they take forever to feather and clean.

If you can get fresh or frozen pheasants from your butcher, use them! No feathering or cleaning needed so it's a lot easier.

How long can you keep this pheasant curry in the fridge?

You can store your leftovers in the fridge for 3 to 4 days. Be sure to cover the curry tightly or place it in an air-tight container.

To reheat your pheasant curry, place it in your microwave for a few minutes or until heated through. You could also heat it over a medium heat in a sauce pan.

Can you freeze this curry?

You can but the consistency might change a little due to the coconut milk. It will still be good though.

You can freeze this pheasant curry for up to 3 months. Then just let it defrost completely and reheat in a microwave or sauce pan.

Pro Tips.

1. Season the meat with salt at least an hour before frying. This is optional but will get more flavour into the meat.
2. Be sure to simmer the pheasant in the sauce until it is nice and tender. Pheasant can be a bit tough so just let it cook until ready.
3. Make this curry a day ahead of serving. The flavours will develop and it will be even better the next day.
4. Always be careful of the pellets used to shoot the pheasant. They aren’t nice to bite into and you could chip or break a tooth.

Step by step photos.

Ingredients for the recipe. — Get all of your ingredients measured out and ready before you start cooking.

Toasting the whole spices in a pan. — Start by making the spice paste. Heat the whole spices in a pan over a medium heat and toast them until warm to the touch and fragrant but not yet smoking.

Blending the spice paste for the curry. — Grind the toasted spices into a fine powder. Then add the remaining paste ingredients and blend to a thick paste.

Browning the pheasant in oil in a pan. — Heat two tablespoons oil in a pan over a medium heat and fry the pheasant for about 10 minutes or until browned. Transfer to a plate and set aside.

Frying curry leaves in oil to infuse their flavour into the oil. — Add the remaining oil to the pan and fry the curry leaves for about 30 seconds to infuse their flavour into the oil.

Frying the chopped onions with the curry leaves in a pan. — Stir in the chopped onions and fry for about 5 minutes or until soft and translucent.

Adding the prepared spice paste to the pan. — Add your prepared spice past and stir it into the chopped onions and curry leaves.

Adding chopped tomatoes to the fried onion mixture. — Stir well to combine and then add the chopped tomatoes and stir them in too.

Pouring the coconut milk into the pan. — Pour in the coconut milk.

Returning the browned pheasant to the pan with stock for the sauce. — Add the browned pheasant pieces and just enough water or stock to almost cover the pheasant.

Covering the pan to simmer the curry. — Stir well to combine and then cover the pan to let the pheasant simmer for about 15 minutes.

Simmering the sauce in the pan with the lid off. — Remove the lid and continue simmering to thicken the sauce and to get that pheasant really tender. Season with salt and if you like a sweeter flavour sugar to taste.

Pheasant curry served at the table with Basmati rice and lime wedges. — Serve hot with rice or bread. I usually serve this with lime wedges that can be squeezed over the curry to taste at the table.

pheasant curry in a serving bowl next to rice at a set table. — Dig in and enjoy!

If you like this pheasant curry, you might like to have a go at some of these popular curries too.

Chicken Majestic
Spicy Chicken Curry
Spicy Pheasant Curry
Jamaican One Pot Chicken Curry
Chicken Methi Curry
Restaurant Style Chicken Chaat
Chicken Katsu Curry
Shahi Chicken Korma
Jeera Chicken
Chicken Coconut Curry
Green Chilli Chicken Curry
Sri Lankan Chicken Curry
Restaurant Style Chicken Tikka Masala
Goan Chicken Vindaloo
Chinese Chicken Curry
Japanese Chicken Curry

Have you tried this pheasant curry recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

Yield: 4

Pheasant Curry

This recipe can be used with chicken, quail, partridge and leftover turkey with equally good results.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

1 pheasant, cut into eight pieces
1 tsp salt
3 tbsp rapeseed (canola) oil
FOR THE SPICE BLEND
1 tsp coriander seeds
1 tsp cumin seeds
20 dried Kashmiri chillies
1 tsp black peppercorns
10 garlic cloves
1 x 2.5cm (1 inch) ginger, roughly chopped
½ tsp ground turmeric
1 tbsp tamarind sauce
Juice of one lime
FOR THE CURRY
20 fresh or frozen curry leaves
2 medium onions, finely chopped
200g (7oz)chopped tomatoes
400ml (14 fl oz) thick coconut milk
70ml to 125ml ( ¼ to ½ cup) water, chicken or pheasant stock
1 tsp sugar (optional and to taste)
Salt to taste

Instructions

Season the pheasant pieces with about 1 tsp salt and ensure it is equally coated. Set aside.
To make the spice paste, place the cumin, coriander, dried chillies, black pepper and cloves in a frying pan over a medium heat. Stir the spices around in the pan until they become warm to the touch and fragrant. Then transfer the spices to a plate to cool.
Place the cooled spices in a spice grinder and grind to a fine powder. Add the garlic cloves, ginger, ground turmeric, tamarind sauce and lime juice and blend to a thick paste. You could add a little more lime juice or water if needed to assist blending. Set aside.
Heat two tbsp oil in a pan over a medium-high heat. When the oil begins to glisten from the heat, add the pheasant and fry it for about 10 minutes, stirring from time to time to brown it all over. Transfer to a plate and set aside.
Now add the remaining oil to your pan and add the curry leaves. Let the curry leaves sizzle in the pan for about a minute and then stir in the chopped onion. Fry the onion for about 5 minutes or until soft and translucent.
Add your prepared spice paste and stir it all in to combine. Then add the chopped tomatoes and stir them in too. Stir in the coconut milk and bring to a simmer.
Return the browned pheasant to the pan and add just enough water or stock to almost cover the pheasant. Cover the pan and let simmer for 15 minutes. Remove the lid and continue simmering to thicken the sauce. If you find that your sauce is too thick, add a drop of water or chicken stock. If your sauce is too thin, just cook it down.
When the pheasant is tender, your pheasant curry is ready to serve. It’s ready when it’s ready but an additional 10 minutes simmering should do the trick. Try some and add sugar and/or salt to taste.
Serve with Basmati rice or Indian style bread such as naans or chapattis.

Spicy Pheasant Curry

November 19, 2012 By Dan Toombs 2 Comments

This spicy pheasant curry with one I look forward to in the wintertime.

I am very lucky to have neighbours who like to hunt and bring me the pheasants, grouse and partridges they shoot. This spicy pheasant curry is just one of the ways I cook the pheasant. You might also like to have a look at this pheasant curry in coconut milk.

About this spicy pheasant curry.

This spicy pheasant curry is one I have been making for many years. The first time I made it, I used chicken and you really can use any poultry in the curry sauce.

As I get so many fresh pheasants delivered to me from hunter neighbours, this spicy pheasant curry is now one that I look forward to making in the wintertime.

The curry was influenced by the ingredients used in Northern India.

You can make pheasant curry with simple ingredients.

Chances are, you will have all the ingredients you need on hand for this recipe. If not, they are very easy to source.

I keep curries like this spicy pheasant curry simple. There isn’t any need to get really extravagant when using pheasant as it is the star of the recipe.

How long can you keep this pheasant curry in the fridge?

You can store your spicy pheasant curry in the fridge for 3 to 4 days. You need to cover it tightly or store it in an air-tight container.

To reheat your pheasant curry, place it in your microwave for a few minutes or until heated through. You could also heat it over a medium heat in a saucepan.

Can you freeze this curry?

You can freeze this pheasant curry for up to 3 months without any loss of flavour. Be sure to freeze it in an air-tight container or freezer bag.

If using a freezer bag, try to get all the excess air out of it before sealing the bag. Label and date the container or bag before you freeze it. Defrost completely and reheat in your microwave oven or in a saucepan over a medium heat until hot.

Pro Tips.

If time permits, season the pheasant all over with the salt about an hour before frying. This will help flavour the meat.
Don’t rush things! Simmer the pheasant in the curry until it is fall off the bone tender. Just be sure not to overcook it or it will become stringy.
This curry is even better the next day. Make it a day before serving and let the flavours develop in the fridge. Then just heat it back up in a pan to serve.
Be careful of the pellets used to shoot the pheasant. They aren’t nice to bite into and you could chip or break a tooth.

Step by step photographs.

Ingredients for the curry. — Get your ingredients together. I forgot the chopped tomatoes! It's easier to cook when you have everything to hand.

Adding the pheasant pieces to a hot pan with oil. — Season the pheasant pieces with salt and heat two tablespoons of the oil in a pan over a medium-high heat.

Frying the pheasant pieces to brown them. — Fry the pheasant for about 10 minutes or until browned. Transfer to a plate and set aside.

Adding the chopped onions and garlic and ginger paste to the pan. — Add the chopped onions and fry for about 8 minutes or until turning a golden brown. Then stir in the garlic and ginger paste and fry for another 30 seconds.

Adding the ground spices to the onions in the pan. — Stir in the ground cumin, coriander, turmeric and Kashmiri chilli powder. Only add one tablespoon chilli powder as you can add more to taste anytime while the curry cooks.

Stirring in the chopped tomatoes and sliced chillies. — Stir in the chopped chillies and tomatoes.

Returning the pheasant to the pan. — Return the browned pheasant to the pan and give it all a good stir.

Adding chicken stock to the pan. — Add the water or stock and bring to a simmer.

Adding yogurt to the curry. — Uncover the pan and continue to simmer and thicken the sauce. Then stir the yoghurt in one tablespoon at a time. Add the garam masala.

Adding lime juice to the curry. — Season with salt to taste. At this stage you can also add a little lime juice to give the curry a sour note.

Spicy pheasant curry served with rice at the table. — Serve with rice or naans and lime wedges that can be squeezed over the curry to taste at the table.

Spicy pheasant curry served at the table with rice and beer. — Enjoy!

If you like this spicy pheasant curry, you might like to have a go at some of these popular curries too.

Pheasant Curry with Coconut Milk
Chicken Majestic
Jamaican One Pot Chicken Curry
Chicken Methi Curry
Restaurant Style Chicken Chaat
Chicken Katsu Curry
Shahi Chicken Korma
Jeera Chicken
Chicken Coconut Curry
Green Chilli Chicken Curry
Sri Lankan Chicken Curry
Restaurant Style Chicken Tikka Masala
Goan Chicken Vindaloo
Chinese Chicken Curry
Japanese Chicken Curry

Have you tried this spicy pheasant curry recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

Yield: 4

Spicy Pheasant Curry

I made this recipe using my smoked garam masala and smoked cumin blends. You could do the same or made your own. Recipe are on my site.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

1 pheasant, cut into 8 to 10 pieces
1 tsp salt
3 tbsp rapeseed (canola) oil
2 medium onions, finely chopped
2 tbsp garlic and ginger paste
1 to 2 tbsp Kashmiri chilli powder
1 tsp ground cumin
2 tsp ground coriander
½ tsp ground turmeric
200g (7oz) chopped tomatoes
1 to 2 green bullet chillies, thinly sliced
250ml (1 cup) water, chicken or pheasant stock
2 tbsp plain natural yoghurt
½ tsp garam masala
Salt to taste
3 limes, quartered

Instructions

Season the pheasant pieces with salt and heat two tablespoons of the oil in a pan over a medium-high heat.
Fry the pheasant for about 10 minutes or until browned. Transfer to a plate and set aside.
Add the chopped onions and fry for about 8 minutes or until turning a golden brown. Then stir in the garlic and ginger paste and fry for another 30 seconds.
Stir in the ground cumin, coriander, turmeric and Kashmiri chilli powder. Only add one tablespoon chilli powder as you can add more to taste anytime while the curry cooks. That is unless you know you want it that spicy.
Now stir in the chopped tomatoes and green chillis and stir well to combine.
Return the pheasant pieces to the pan and add the water or stock. Bring to a simmer and then cover the pan to continue simmering for about 15 minutes.
Uncover the pan and stir well. Simmer, uncovered to thicken the sauce. When you are happy with the sauce consistency, stir in the yoghurt one tablespoon at a time.
Continue simmering over a medium heat untll the pheasant is nice and tender. Then stir in the garam masala and season with salt to taste.
Serve with rice and/or bread with the lime remaining lime wedges that you can squeeze over the curry at the table to taste.

Kedgeree Recipe

November 6, 2012 By Dan Toombs 8 Comments

This Kedgeree recipe is an Anglo-Indian classic that is great any time of day!

Today I decided to go back and recook one of my favourite rice dishes. This kedgeree recipe needed a facelift and I did just that.

Kedgeree is a classic British dish that originated in India during the colonial era. It is a flavourful and hearty dish typically made with a combination of rice, flaked fish (often smoked haddock), hard-boiled eggs, and various spices and seasonings. You can serve this kedgeree recipe for breakfast, brunch, lunch or dinner.

What is kedgeree?

You might think that this delicious dish resembles a biryani and you'd be right. Traditionally served for breakfast or brunch, this fusion dish includes ingredients such as smoked fish and boiled eggs which are popular British breakfast ingredients.

These ingredients together with ghee, basmati rice, peas and mild spices make it a much loved dish in the UK as well as India.

Can you work ahead when making this kedgeree recipe?

Yes. Kedgeree is a dish that can be made in one go or you could plan ahead and prepare all the ingredients beforehand.

You could, for example, simmer the smoked haddock and break it apart. You could also cook the rice a day or so ahead of time and then just heat it up with the the other ingredients.

If using cooked rice, be sure to add it to the pan cooled and then heat it up in the hot oil and other aromatic ingredients.

What are the key ingredients in a good kedgeree recipe?

Rice: Kedgeree begins with cooked rice, which serves as the base of the dish. You can cook the rice with butter or ghee to add richness.
Fish: The primary protein in kedgeree is usually flaked smoked haddock, although you can use other types of fish such as salmon or cod. The smoked fish provides a distinctive smoky flavour to the dish.
Hard-Boiled Eggs: Hard-boiled eggs are a common ingredient in kedgeree.
Spices: You should season your kedgeree with spices such as curry powder, turmeric, and sometimes Kashmiri chilli pepper. The spices give the dish its characteristic flavour and a mild, aromatic spiciness.
Herbs and Aromatics: You can add chopped herbs like parsley or coriander, and aromatics like onionsand garlic.
Lemon Juice: Lemon is always good with a fish dish so you might like to add a little lemon juice at the end of cooking.

How do you get the rice to cook perfectly?

In this kedgeree recipe, you will be using my special steamed rice method. It has never let me down. Your kedgeree will be perfect!

How long will kedgeree keep in the fridge?

If you are using really fresh ingredients to start with, you should be able to store your kedgeree in the fridge for up to three days.

Can you freeze leftover kedgeree?

Yes. Of course don't freeze the eggs but everything else will be fine. I have personally frozen leftovers from this kedgeree recipe numerous times with excellent results.

How do you reheat the kedgeree?

You can either defrost it completely and heat it back up in a pan or cook it, covered in your microwave for about 5 minutes from frozen.

Step by step photographs

Ingredients for the kedgeree recipe — Get all your ingredients together before starting. You should rinse and then soak the rice for at least 30 minutes.

Poaching smoked haddock. — Poach the smoked fish for about 7 minutes or until it is cooked through and flaky.

Infusing the flavours of mustard seeds, curry leaves and cardamom pods in hot ghee. — Heat the ghee in a high-sided pan that has a tight fitting lid. Add the mustard seeds and when they start to crackle, add the cardamom and curry leaves.

Frying onions, chillies and ground spices in a pan. — Stir in the chopped onions and fry for 5 minutes. Then stir in the ground spices, chopped garlic and chillies, if using.

Adding rice to the spice and onion mixture. — Drain and add the soaked rice. Stir well for a couple of minutes until the rice is well coated with the spice and onion mixture.

Cooking the rice in the poaching liquid with all the chopped onions and spices. — Add 750ml (3 cups) of the poaching liquid and then cover the pan. Bring to a boil and then take of the heat to sit for 40 minutes.

Perfectly cooked rice. — After 40 minutes, lift the lid and your rice will be perfectly cooked!

Adding the smoked haddock and peas to the rice. — Add the flaked, smoked haddock and the peas and carefully stir them in to heat through. Do not stir too vigorously or the rice will split.

Finished kedgeree recipe — Ready to serve. Be sure to serve with the soft/hard boiled eggs.

Kedgeree ready for serving. — This is so good and can really be prepared in about an hour with very little work involved.

Would you like to try more seafood recipes? Try some of these!

Tandoori whole fish - This one is so good on a barbecue but can also be cooked in your oven.

Meen Molee - This is one of my favourite fish curries!

Indian Fish Fry: Who doesn't love a good fried fish recipe?

Yield: 4 - 6

Kedgeree - Anglo-Indian Curried Rice and Fish

Think of this kedgeree recipe as a British version of biryani. It's perfect served for breakfast, lunch or dinner. You can spice it up with more chillies and chilli powder if you like or make a more traditional version with less chilli.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 15 minutes

Ingredients

4 - 6 eggs
1 liter (4 cups) unsalted chicken stock
500g (1 1/4 lbs) smoked haddock
400g (2 cups) basmati rice, rinsed in several changed of water and soaked for 30 minutes
2 tbsp butter or ghee
2 tbsp rapeseed (canola) oil or ghee
1/2 tsp black mustard seeds
4 garlic cloves, finely chopped
20 fresh or frozen curry leaves
2 medium onions, finely chopped
3 green finger chillies, finely chopped (optional for more heat)
2 tsp garam masala or curry powder
2 tsp Kashmiri chilli powder (optional for more heat)
1/2 tsp ground turmeric
225g (1 cup) frozen peas, thawed a little
Salt and pepper to taste
4 tbsp coriander (cilantro), finely chopped
1 - 2 lemons, quartered

Instructions

Bring a small pot of water to the boil and add the eggs. For soft-boiled eggs, cook them for about 6 minutes. For a harder yolk, cook for 8 minutes. Once cooked to your liking, place in cold water to stop them cooking further and then remove from the water to keep warm.
Now heat the chicken stock on a pot and bring to a simmer. Add the smoked haddock and poach for about 8 minutes or until the fish is cooked through and flakes easily. Retain the stock for later and transfer the cooked fish to a plate and flake all the fish from the skin. Set aside.
Heat 2 tbsp rapeseed (canola) oil or ghee in a large pan and when bubbles begin to form, stir in the mustard seeds. When they begin to crackle, stir in the cardamom pods and curry leaves. Allow these ingredients to flavour the oil for about 30 seconds and then stir in the chopped onion.
Fry for about 5 minutes or until the onion is translucent and soft. Then stir in the chopped garlic and fry for a further minute or so. Stir in the garam masala or curry powder, the ground turmeric, chillies, if using and chilli powder, if using. Stir well to combine and then add the soaked rice.
Fry the rice for about a minute, ensureing that it is well coated with the onion and spice mixture. Then add 750ml (3 cups) of the retained stock from when you cooked the fish.
Covet the pan tightly and bring the stock to the boil. When boiling, turn off the heat and allow to sit, undisturbed for 40 minutes. Do not raise the lid! After 40 minutes, the rice should be perfectly cooked.
Remove the lid and add the flaked fish and peas. Carefully, stir everything into the hot rice to heat the peas and fish through. You do not want to stir the cooked rice too vigorously or it will split and become mushy. I recommend using a fork or chopstick to do this job.
once everything is heated through, season with salt and pepper to taste. If the rice is not cooked to your liking, you could add a little more stock and simmer it a little longer but that is rarely necessary.
Divide between 4 to 6 plates. Break open the eggs and cut them in half. Place the eggs on top and garnish with chopped coriander. Serve with the lemon wedges.

Lobster Recipe | Tandoori Barbecued Mouthwatering Lobster

October 24, 2012 By Dan Toombs 6 Comments

This is a lobster recipe I can't get enough of! Love it!

Tandoori Lobster — The king of tandoori dishes!

When I developed this lobster recipe, I wanted to ensure that the spices were kept to a minimum. You could always add more but personally I feel a good lobster recipe is all about the lobster. The other ingredients are only there to compliment the amazing flavour of the lobster.

I think I’ve done it here.

It is important to cook the lobsters in a very hot oven. I used a wood burning oven that was at 300c. They are also amazing cooked over indirect heat on a BBQ.

Cooking times will vary depending how hot you get your oven so watch the lobsters carefully.

As the lobster is par-cooked beforehand, you only need to cook the meat for a further four or five minutes.

Be extra careful not to overcook the lobster or it will become tough and that would be a crime.

This lobster recipe takes some preparation but it's worth the work!

As you can probably see from the photos, this is a very special lobster dish. People will love it when you serve this to them as all the work of getting that gorgeous meat out is done by you.

No cracking lobster and picking the meat out at the table. You can literally sit down and enjoy every last bite.

I have written a complete post on how to prepare the lobster with photographs here.

I promise you... once this is done, you won't want to prepare lobster any other way. This lobster recipe just plain gets it!

Starting the base sauce for the lobster — Melt the ghee and throw in the mustard seeds and curry leaves.

Frying onions for lobster sauce — Toss in the onions and fry for about ten minutes until soft and translucent.

Adding garlic and ginger to lobster sauce — Now add the garlic paste and the spices and stir it all up.

Adding stock for lobster sauce — Pour in the lobster stock and bring to a boil. Then reduce the heat to a simmer.

Cream getting added to lobster sauce — Add the cream and then simmer until reduced by half.

Making tandoori lobster — Stir in the yogurt and simmer for a couple more minutes until sauce is good and thick.

Pouring tandoori sauce over lobster — Cool sauce slightly and then pour over the lobster meat. Place meat in the shells.

Baking tandoori lobster — Place in the oven. Five or so minutes later, you have this!

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Yield: 2

Indian Street Food - Indian-Inspired Lobster Thermidor

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 x 750g lobsters - prepared
2 tablespoons ghee
20 curry leaves
1/2 teaspoon brown mustard seeds
1/2 onion very finely chopped
1 tablespoon garlic paste
1 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon English mustard
150ml lobster stock
A pinch of saffron (optional)
150ml double cream
2 tablespoons yogurt
3 tablespoons finely chopped coriander
4 tablespoons Parmesan cheese - grated
Juice of two limes

Instructions

Preheat your oven to its highest setting.
Melt the ghee over medium heat on the hob in a saucepan.
Add the mustard seeds and curry leaves. When the mustard seeds begin to pop, add the finely chopped onion.
Allow the onion to fry for about ten minutes until it is translucent and soft but not browned.
Now add the garlic paste, cumin powder, red chili and English mustard and stir to combine.
Pour in the lobster stock and turn up the heat to bring the mixture to a boil.
When the sauce boils, reduce the heat again and add the double cream and saffron and stir it into the sauce.
To finish the sauce, add the yogurt one tablespoon at a time while stirring followed by the chopped coriander.
Take off the heat to cool slightly.
Pour the sauce over the lobster meat mix well.
Place the tail meat back into the hallow tail shells and the claw meat into the bodies.
Place the lobsters meat side up on a baking tray and sprinkle with the Parmesan cheese and then place in your oven.
Cook for about four to five minutes until the meat is just cooked through. Cooking times may vary depending on your oven so watch it closely. DO NOT over cook or the meat will become tough.
When cooked through, squeeze with the lime juice and serve immediately.

I hope you enjoy this lobster recipe as much as my family and I do. If you do give it a try, please let me know in the comments. I'd love to hear from you.

Chicken with Spinach and Paneer

October 15, 2012 By Dan Toombs 1 Comment

Chicken stuffed with spinach and paneer — Chicken stuffed with spinach and cheese and then fried with fresh vegetables.

This is an easy dish though it does take some forward planning. It looks quite impressive when served so it is perfect for a family meal or a posh dinner party.

The stuffed chicken breasts can be cooked ahead of time and then pan fried and browned until hot just before serving.

I served the chicken with stir fried vegetables and a pinch of turmeric which is simple but good. You could also serve the chicken on it's own or in any of the chicken curry sauces found on this site.

Filling prepared and ready for the chicken breasts — Spinach filling for the rolled chicken breasts

cooking the chicken breasts — Rolled chicken breast cooking away nicely in the water

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Yield: 4

Chicken Breasts Stuffed With A Spicy Spinach and Paneer Filling

You will need good quality cling film for this recipe. I like to serve this recipe as they do at Chai Wallah with stir fried vegetables. You could also enjoy the chicken breasts served in a tomato or onion curry sauce.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

2 tablespoons ghee
4 large chicken breasts
400g fresh baby spinach leaves (washed and squeezed dry)
1/2 finely chopped onion
2 (or more) finely chopped fresh green chilies
2 tablespoons garlic and ginger paste
300g grated paneer
2 tablespoons shop bought tandoori masala (or homemade)
Salt and pepper to taste

Instructions

Using a very sharp knife, place the blade to the side of the chicken breasts and slice them lengthwise through the centre but not completely through.
Open the chicken breasts up and lay flat on the counter surface.
Cover with cling film and flatten with a mallet or other heavy object such as a rolling pin.
Heat the ghee in a large frying pan and then throw in the chopped onion.
When the onion becomes translucent, add the garlic and ginger paste, the tandoori masala, the chopped chilies and the spinach and fry over high heat until the spinach is just slightly wilted but still quite fresh looking.
Remove from the pan, squeeze dry and chop finely.
Now place a couple of tablespoons of the spinach mixture on top of each flattened chicken breast and then top with a little of the grated paneer.
Roll out a long piece of cling film and roll each of the chicken breasts tightly into sausage shapes, twisting the ends to make them extra tight.
Bring a large bowl of water to a boil and then place the rolled chicken breasts into the water.
Boil the rolled chicken breasts for 20 minutes until cooked through.
Remove from the plastic wrap and cut diagonally into 2 centimetre thick pieces.
Sprinkle with salt and pepper and serve.

Grilled Monkfish

October 12, 2012 By Dan Toombs 2 Comments

This grilled monkfish can be cooked in a tandoor or over coals on a barbecue.

Grilled monkfish just plain gets it! There are so many different ways to cook monkfish but grilling it is my favourite way. The key to success is finding the freshest ingredients and being extra careful not to overcook the fish.

My Doori Tandoor oven experiment.

Lately I have been trying a lot of new recipes in my Doori Tandoor. This tandoor heats up a lot quicker than clay tandoors and the results so far have been fantastic!

I lit the tandoor and within 30 minutes it was ready to start cooking! This isn't a paid advert. I just wanted you all to know that if you're looking for a tandoor oven that is also portable, you might want to check out the Doori!

About this grilled monkfish recipe.

When I cook seafood, I like to keep things simple so that the fish is what you taste. The spicing complements the dish but should not overpower it in any way.

With this grilled monkfish recipe, you will get just that. Tender pieces of grilled monkfish in a light marinade. You char the monkfish over hot coals which gives it a subtle smoky flavour. You then baste it at the end of cooking with melted ghee making the end result, tender, juicy and out of this world delicious.

How do you choose the freshest monkfish?

It is monkfish tail which is normally on offer at fishmongers and supermarkets. So you will not be able to check the eyes like you would other fresh fish. Following is a list of things to look for when you purchase monkfish tail.

1. Appearance of Flesh: Fresh monkfish fillets should have moist, firm, and translucent white or pale pink flesh. If it looks dull, grayish, or has dried-out edges, it’s likely past its prime.

2. Smell: Fresh monkfish has a mild, almost sweet aroma of the sea. If it smells “fishy” or sour, it’s a sign it’s no longer fresh.

3. Firmness: Fresh monkfish should be firm to the touch. When you press the flesh, it should spring back rather than leaving an indentation. A soft or mushy texture indicates it’s older or improperly handled.

4. Moisture: Look for a slight, natural sheen on the flesh rather than excess liquid or a sticky surface. Excess liquid can indicate it’s been sitting for a while or that it was previously frozen and thawed improperly.

5. Skin: If buying a whole monkfish tail, check the skin—it should be intact and not dried out. Fresh whole monkfish may still have a dark, shiny, slightly moist skin with no signs of discolouration or dryness.

How do you prepare the monkfish for cooking?

Preparing monkfish tail for cooking involves cleaning, skinning, and sometimes removing the membrane. A good fishmonger will be happy to do this for you if he/she hasn't already. Following is a list of what you need to do if preparing the monkfish for this grilled monkfish recipe at home:

1. Skin the Tail: If the tail still has skin, start by placing it on a cutting board with the skin side down. Slide a sharp fillet knife between the flesh and the skin at the thick end of the tail. Hold the skin taut and gently run the knife along the flesh, keeping it as close to the skin as possible to remove it in one piece.

2. Remove the Membrane: Some monkfish tails come with a thin, silvery membrane that can make the fish tough if left on. To remove it, make a shallow cut along the membrane, and use your knife to gently peel it away from the flesh, similar to removing silver skin from meat.

3. Trim and Portion: This grilled monkfish recipe calls for the monkfish to be cut into large bite sized pieces. Cut away any discoloured or thin, ragged edges to create a uniform shape. If the tail is large, you can cut it into smaller portions or medallions to help it cook evenly.

4. Rinse and Dry: Rinse the monkfish tail under cold water to remove any debris or loose membrane pieces. Pat it dry with paper towels, which will help it sear nicely if you plan to pan-fry or roast it.

5. Season and Prepare for Cooking: Time to start the grilled monkfish recipe. Season the monkfish tail with salt, pepper and then add it to your marinade. It only needs to marinate for 20 minutes so you can do this while your barbecue or tandoor oven is heating up.

How long can you store leftovers in the fridge?

You want your monkfish to be as fresh as possible. It's an expensive fish after all. If you do have leftovers, you can wrap them tightly or place them in an air tight container and place in the fridge for 1 to 2 days.

To reheat, you could simply stir fry your grilled monkfish in a little oil until heated through or place it in an oven set to 200*C/400°F on a lightly greased baking tray to heat through.

Step by step photographs.

Ingredients for the recipe laid out on a serving platter. — Get all your ingredients prepared and ready before you start cooking.

Toasting the gram flour in a pan. — To toast the gram flour, place it in a dry pan over a medium heat and toast until fragrant and a couple of tones darker. Transfer to a plate and set aside.

The ingredients for the marinade in a mixing bowl. — Place all of the marinade ingredients in a mixing bowl and whisk until smooth. Then add the monkfish and veggies to marinate for 20 minutes.

The skewered monkfish and vegetables. — After marinating, skewer the monkfish and vegetables onto skewers to cook in a tandoor or over a barbecue.

Adding half potatoes onto the ends of skewers for the tandoor. — If cooking in a tandoor, skewer half potatoes onto the ends of the skewers. This will ensure nothing slips off the skewer into the fire.

The monkfish on skewers cooking in a tandoor oven. — Place the skewers in your prepared tandoor oven or over hot coals on your barbecue.

Grilled monkfish cooking in a tandoor oven. — Cook until nicely charred and cooked through. Be sure to turn the skewers from time to time for a more even cook. Baste at the end of cooking with the melted ghee.

The grilled monkfish on a cutting board. — When cooked to your liking, transfer to a clean surface.

Removing the monkfish and vegetables from a skewer. — Slide the monkfish and vegetables onto a serving board.

The grilled monkfish and vegetables on a serving platter. — The monkfish and vegetables can be simply picked up and eaten or wrapped up in naans or chapattis. Serve with lime wedges that can be squeezed over it all to taste.

Grilled monkfish and vegetables on a serving platter with lime wedges. — Sprinkle with flaky salt and enjoy!

Yield: 4

Grilled Monkfish with Vegetables

You are going to love this simple grilled monkfish recipe. When you cook it over hot coals, you get a delicious smoky flavour and the monkfish becomes tender. The marinade and melted ghee help bring it all together.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

750g (1 1/2 lbs) monkfish tail cut into lager bite sized pieces
FOR THE MARINADE
Salt and pepper to taste
1 red onion, quartered and divided into petals
1/2 green bell pepper, cut into similar sizes as the monkfish
1/2 red bell pepper, cut into similar sizes as the monkfish
3 tbsp coriander (cilantro), finely chopped
1 tbsp Kashmiri chilli powder
1 tbsp ground coriander
1 tbsp ground cumin
1 1/2 tbsp toasted gram flour
2 tbsp garlic and ginger paste
Juice of one lemon
3 tbsp Greek yoghurt, Whisked
TO FINISH
3 tbsp melted ghee
Flaky salt to season
2 limes, quartered

Instructions

If you have not already toasted your gram flour or purchased it pre-toasted, place your gram flour in a dry frying pan over a medium heat and let it toast until fragrant and a couple of shades darker. Transfer to a plate and set aside.
Season your monkfish pieces with salt and pepper to taste. Then whisk all of the marinade ingredients together until smooth.
Place the monkfish, bell pepper and red onion in the marinade and ensure it is all equally coated. You can go straight to cooking or let it marinate for about 20 minutes.
Prepare your fire for either tandoori style cooking or for the barbecue. If cooking on a barbecue, you will need to set up your grill for direct heat cooking. I use about a shoe box full of charcoal for a recipe this size.
Skewer the marinated monkfish and vegetables onto your skewers. If placing in a tandoor, be sure to place a half potato at the end of each skewer. These are not to eat but to keep the fish and vegetables from sliding into the fire.
Cook for 10 to 15 minutes, turning the skewers from time to time for an equal cook. When the monkfish is almost cooked through, baste it with the melted ghee. Some of the ghee will fall into the fire and smoke it up. This is a good thing. That smoke is flavour.
To serve, season more with a little flaky salt and place on the table with lime wedges that can be squeezed over the fish to taste.

Currywurst

October 4, 2012 By Dan Toombs 2 Comments

yHomemade currywurst just plain gets it!

Have you ever tried currywurst?

If not, it's time you did! Currywurst may not be a curry like you're used to eating but it's a curry all the same.

It's great for the whole family when made as this recipe but you could spice it up some by adding more chilli powder.

It's normally served with fries or bread but you can also serve it as a curry, poured over steaming hot rice.

Currywurst and fries — So good served with fries! But there is another, equally good way to serve currywurst.

How I got this authentic German currywurst recipe...

I was first introduced to currywurst back in 1986 while studying in Tübingen, Germany. While walking back from class everyday, my friends and I would always stop by a fast food imbiss for beer and food.

We weren’t alone; around 800,000,000 portions of currywurst are consumed in Germany every year.

Currywurst was a real favourite and that year I was invited to a friend's house for Christmas. One evening after drinking an impressive amount of beer, we started feeling peckish.

He decided to show me his 'famous' currywurst recipe and I helped him make it. This is it! It has probably changed a bit over the years but I think it's still pretty close to what we made that night.

Which sausage and how to cook them...

Authentic currywurst is made with German bratwurst or bockwurst. Bratwurst are usually raw when purchased so they need to be cooked through before serving. Bockwurst are sold cooked like a hotdog.

I have tried this currywurst recipe with lots of different sausages and it is always good but always go for German sausages when I can get them.

My friend showed me his method for cooking bratwurst and I have used it ever since for all the sausages I cook. He simmered them for about 10 minutes in water until cooked through and then just browned them off in a pan.

This is also a great method for cooking sausages on a barbecue. Not more burnt exteriors with raw centres!

The history of currywurst...

The most accepted version of its origins is that in post WW2 Berlin a couple of British soldiers traded curry powder and ketchup with a woman named Herta Heuwer for some spirits. She used her new ingredients to come up with currywurst.

It wasn't a bad trade off as the soldiers got to get drunk for very little and Herta became famous and rich from her creation.

How to serve currywurst...

The way you will get it most often in Germany is cut into bite sized pieces with the sauce poured over the top and served with fries.

That's the way I usually serve currywurst but it is also popular served with a bun.

Lately I have been serving currywurst as shown in the video on this page, like a normal curry. It's delicious served this way over rice or fries.

Step by step photos.

Adding garlic and chillies to the currywurst — Add the garlic and a couple of slit chillies if you like.

Adding ground spices — Stir in the ground spices.

Adding tomatoes and water to sauce. — Stir in the chopped tomatoes and water. I added more chilli powder but I like it spicier than the recipe below.

adding mustard and tomato puree to sauce — Stir in the mustard, sugar and tomato puree and simmer down to thicken a little.

Blending sauce — The sauce is usually blended but it isn't essential.

How to cook the sausages

The currywurst sauce can actually be made a few days ahead of time and then heated up.

When ready to serve, you will need to prepare the sausages. As I mentioned above, bratwurst need to be cooked but bockwurst come cooked.

Both are better grilled though. I prefer to grill mine on the barbecue but this time I grilled them in a pan. The choice is yours.

Simmering bratwurst — Simmer any raw sausages like these bratwurst in water until cooked through.

Browning sausages — Then simply grill them until nicely browned on the exterior.

Adding sausage to sauce — The sausages can then be added to the sauce or you can serve in the more traditional way below.

Saucy currywurst — They are amazing served as a curry though.

If you like this currywurst recipe, try some of these too...

Chicken Korma
Chicken Madras
Lamb Rogan Josh
Chicken Dhansak
Lamb Vindaloo
Chicken Chilli Garlic
Chicken Patia
Lamb Bhuna
Butter chicken

currywurst with fries — You've got to give this currywurst recipe a try!

Yield: 4

Currywurst Recipe

I like to use German bratwurst with this recipe.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

6 German bratwurst, bockwurst or another European sausage
2 tbsp rapeseed (canola) oil
1 onion, very finely chopped
1 clove garlic, minced
2 green bird’s eye chillies, whole
2 tsp Kashmiri chilli powder (or to taste)
½ tsp ground coriander
½ tsp ground cumin
1 tbsp curry powder, plus more to garnish
400g chopped tinned (canned) tomatoes
250ml (1 cup) Heinz Ketchup
1 tbsp tomato paste
1 tsp German mustard or Dijon
Sugar - to taste and optional
1 tbsp Worcestershire sauce
Lemon juice to taste, (optional) Preferably fresh and not bottled
Salt to taste.

Instructions

Place a large pot or wok over direct heat and another pan filled with water next to it. Cover the pot with water in it and bring to a boil while you are preparing the sauce.
Add the oil to the empty wok/pan and when visibly hot, stir in the chopped onions. Fry for about 5 minutes or until soft and translucent.
Stir in the garlic and chillies and fry for a further 30 seconds.
Now add the ground spices, and stir them into the onion mixture. Add the tinned tomatoes, ketchup and tomato paste and stir it all up to combine.
Add about 250ml (1 cup) water and bring to a simmer and then stir in the mustard and Worcestershire sauce.
Continue simmering the sauce to thicken slightly. Add salt to taste.
Authentic currywurst sauce is quite smooth so you could blend this sauce if you like or just let it break down as it simmers. Keep warm.
Once your water is boiling, place the sausages in the water and simmer for about 15 minutes or until cooked through. Bratwurst is usually sold raw but bockwurst is cooked like a hotdog so no need to do this if using those.
Transfer to a plate.
To finish, grill the sausages on the cooking grate over medium to high heat until browned all over. You can serve these the traditional way sliced into bite-sized pieces or cut them into bite sized pieces and add them to the sauce and serve as you would a curry.
Currywurst are usually served with chips or bread buns but it's just as good served over rice. It is also traditionally sprinkled with curry powder before serving.

I hope you enjoy this currywurst recipe. If you do give it a try, be sure to leave a comment. I'd love your feedback.

Spicy Masala Ribs

September 19, 2012 By Dan Toombs Leave a Comment

The peach sauce is optional in this easy, slow cooked masala ribs recipe

The tangy sauce in this recipe is simple and nice but it's by no means necessary. Personally I like the ribs served with just a little lime juice.

The most important part of this recipe is the long cooking time. The masala ribs must be cooked on a low heat in the oven for four hours until the meat falls off the bone.

I recommend using my smoked spices but you could use other good quality spice blends too.

Yield: 2 - 3

Garam Masala And Tandoori Masala Ribs With Spicy Peach Sauce

Ingredients

2 - 3 racks of pork ribs
1 tablespoon CURRY GUY smoked garam masala
1 tablespoon CURRY GUY smoked tandoori masala
1 tablespoon CURRY GUY smoked spicy salt
150ml white wine vinegar (In a spray bottle if you have one)
Juice of three limes
4 peaches, peeled and pitted
2 tablespoons honey
Juice of one lemon
1 tablespoon garlic paste
1 tablespoon ginger paste
2 red chilies finely chopped
1 tablespoon balsamic vinegar

Instructions

Preheat your oven to its highest setting.
Cover the ribs evenly with the spicy tandoori masala, garam masala and spiced salt.
Place the ribs on a rack in the oven.
After 30 minutes, reduce the heat to 150c and cook for a further 3 and a half hours. Spray the meat with the vinegar every half hour or whenever it looks a bit thirsty.
Meanwhile, make the sauce.
Cut the peaches into small pieces and place in a saucepan with the honey, lemon juice, garlic paste, ginger paste, chilies and balsamic vinegar.
Bring to a boil in the pan and then reduce the heat. Simmer and stir regularly with until the sauce is nice and thick.
Serve the ribs when you can easily pull the bones apart.
Serve with the limes and/or the peach sauce.

Naga Chicken Curry

September 16, 2012 By Dan Toombs 31 Comments

If you're a serious spice lover or on a quest to cook a chicken curry with a serious kick, you’re going to love this one. Naga Chicken Curry is bold, fiery, and incredibly aromatic thanks to the use of Naga chillies, in this case using Mr Naga paste. Naga chillies are some of the hottest in the world. This curry, often referred to as a phaal, is popular in Bangladeshi and British curry houses that specialise in intense, chilli-forward dishes, and it’s become a cult favourite among heat-seeking foodies.

Naga Chicken Curry in a serving bowl with rice.

About this recipe.

Naga Chicken Curry is a dish that combines tender pieces of chicken with a thick, spicy gravy made from tomatoes, onions, garlic, ginger, and spices—with the unmistakable heat and fruity aroma of the Naga chilli (also known as Bhut Jolokia or Ghost Pepper).

It originates from the northeastern regions of India and Bangladesh, where Naga chillies are cultivated and revered. In UK curry houses, it's a signature "off-menu" curry that’s often made on request and advertised with warnings like “Extremely Hot – Try at Your Own Risk.”

But it’s not just about the heat. Naga chillies have a deep, smoky, slightly sweet and tangy flavour that makes them perfect for rich curries. When balanced with tomatoes, caramelised onions and whole spices, the result is fiery but addictive.

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Ingredients

This is an easy curry to prepare as there aren't a lot of ingredients compared to other curries. I recommend picking up some Mr Naga or another brand of Naga pickle instead of finely chopping fresh naga chillies.

Onions
Chicken thighs
Salt
Rapeseed (canola) oil or ghee
Cumin seeds
Garlic and ginger paste
Tandoori masala
Madras curry powder
Kashmiri chilli powder or spicy red chilli powder
Passata
Chicken stock or water
Mr Naga or similar naga pickle (more or less to taste)
Kasoori methi (dried fenugreek leaves)
Fresh coriander (cilantro)
Juice of one lime

See recipe card for quantities.

Step by step photographs.

In the following step by step photographs, you will see just how easy it is to prepare a naga chicken curry. The amount of each ingredient is listed in the recipe card below.

Step 1: Blend the onions until you have a smooth onion paste. Set aside.

Searing the chicken for the curry in a pan.

Step 2: Heat one tablespoon of ghee in a pan over a medium-high heat. When the ghee is shimmering from the heat, add the chicken pieces in one layer in the pan. If you have a small pan, you might need to do this in batches.

Infusing cumin seeds into hot ghee in a pan.

Step 3: Now add the remaining ghee to the pan and when hot, add the cumin seeds to infuse into the ghee for about 20 seconds.

Frying the onions and adding the ground spices and garlic and ginger paste.

Step 4: Pour in the onion paste and sauté for about 7 minutes or until it is just beginning to turn golden. Stir in the garlic and ginger paste followed by the tandoori masala, Madras curry powder, Kashmiri chilli powder

Adding the passata and naga pickle to the sauce.

Step 5: Stir in the passata and naga pickle

Returning the chicken to the pan and the stock.

Step 6: Pour in the stock and bring to a simmer. Then add the browned chicken to the sauce.

Covering the pan to let the sauce simmer.

Step 7: Cover the pan and let it all simmer over a medium heat for 8 to 10 minutes.

Removing the lid to let the curry cook down.

Step 8: Then remove the lid and let the sauce simmer down to your preferred consistency. Stir in the chopped coriander and season with salt to taste.

Step 9: Serve with rice, chapatis, parathas or naans. You can always add more naga pickle before serving.

Why You'll Love This Naga Chicken Curry

It's quick and easy: This easy naga chicken curry can be made in less than 30 minutes.
Customisable: You can adapt the heat to taste. It doesn't have to be blow your head off hot. The naga pickle you use tastes amazing. It's not all about the spicy heat.
Meal prep-friendly: Tastes even better the next day and freezes well.
Other Proteins: You can substitute other proteins for the chicken. Prawns, lamb, beef, paneer all work well. You will just need to adjust the cooking time so that the different ingredients are cooked to your personal preference.

What do you serve with Naga Chicken Curry

This one pan curry is delicious on its own but you might like to try it over steamed Basmati rice or cumin rice. Chapatis and these stove top naans are also a good side.

Variations

There are way to many variations of naga chicken curry to mention them all. Here are a few good ones though:

Vegetarian/Vegan: Leave out the chicken and add tofu, cauliflower or sweet potato.
Phal Hot: To make this phall hot, add at least 3 tbsp of naga pickle and more chilli powder.
Coconut or yoghurt: Coconut milk and/or yoghurt can be added to cool the curry down some and give it a creamier texture.

Equipment You’ll Need

You don’t need specialist equipment, but here’s what helps:

Heavy-bottomed saucepan or kadai – for even heat distribution

Sharp knife and chopping board – for prep

Wooden spoon or spatula – for stirring

Blender or immersion blender – To blend the onions

Gloves (optional but recommended if you are chopping fresh naga chillies)

Lid for your pan – to simmer the curry slowly

Storage and Reheating

In the fridge:

Cool the curry completely and store in an airtight container. It keeps well for up to 3 days, and the flavours deepen with time.

In the freezer:

Freeze portions in sealed containers for up to 3 months. Defrost overnight in the fridge. If you intend to freeze the curry, be sure to label and date the containers.

To reheat:

Gently reheat on the stovetop with a splash of water to loosen the sauce. Avoid microwaving without stirring, as the intense heat may create hot spots.

Top Tip

Final Thoughts.

Naga Chicken Curry is not your everyday curry! It’s a dish that makes a bold statement. It’s for those who embrace spice and enjoy their spice. While it may not be for everyone, the experience of making and eating this curry is unforgettable. Just a small amount of Naga chilli can transform a regular curry into something extraordinary, with heat that lingers and complexity that surprises.

So, whether you’re a heat-seeking chilli-head or simply looking to challenge your spice tolerance, this Fiery Hot Naga Chicken Curry deserves a spot in your culinary repertoire. If you aren’t a big fan of spicy heat, just add less and give it a try.

Try it, share it (carefully!), and let me know how hot you dared to go!

FAQ

Is Naga Chicken Curry unbearably hot?

That depends on how much naga chilli paste or chopped naga chillies you use. Just one fresh naga chilli can be too much for most people. I recommend using just half a tablespoon of naga paste or have of one naga chilli if you aren't sure. The curry should be spicy but still enjoyable.

What if you make it too spicy?

Once a curry is too spicy, it is often very difficult to tone down the heat. This is why I recommend using less and then adding more if you want more heat at the end of cooking. If you have made the curry too spicy, you could stir in some coconut milk or yoghurt which will calm it some.

Can you make it milder for others?

Yes. Make the curry without adding the naga chillies or chilli paste. Divide the curry into portions and then only add the nagas to the portions for those that want the spicy heat.

What is the best cut of chicken for this recipe?

Opinions my vary but in my opinion, chicken thighs are the way to go because they have more flavour than breasts. You could also cook this curry with chicken thighs on the bone for more flavour.

I have a lot of Chicken Curries for you to try. That's why I wrote the book The Curry Guy Chicken. Give some of thee a try!

See more Indian Chicken Curry Recipes →

Pairing

These are my favorite dishes to serve with Chicken and Chickpea Curry:

Yield: 4

Spicy Naga Chicken Curry

If you like spicy hot curries, this is a good place to start. Even if you don't you should still make this curry adding less of the spicy ingredients like the naga pickle and chilli powder.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 onions, roughly chopped
700g (1 1/2 lbs.) skinless chicken thighs - cut into bite sized pieces
1 tsp salt
3 tbsp rapeseed (canola) oil or ghee
1 tsp cumin seeds
2 tbsp garlic and ginger paste
1 tbsp tandoori masala
1 tbsp Madras curry powder
1 tbsp Kashmiri chilli powder or spicy red chilli powder
400g Passata
250ml (1 cup) chicken stock or water
1 to 3 tbsp Mr Naga or similar naga pickle (more or less to taste)
1 tsp kasoori methi (dried fenugreek leaves)
Salt and pepper to taste
3 tbsp coriander (cilantro) finely chopped
Juice of one lime

Instructions

Blend the onions until you have a smooth onion paste. Set aside.
Season the chicken with the salt and set aside until ready to cook.
Heat one tablespoon of ghee in a pan over a medium-high heat. When the ghee is shimmering from the heat, add the chicken pieces in one layer in the pan. If you have a small pan, you might need to do this in batches.
Sear the chicken for 4 minutes on one side and then flip it over to sear the other side for 4 minutes. Transfer the chicken to a plate and set aside. It might not be completely cooked through at this point.
Now add the remaining ghee to the pan and when hot, add the cumin seeds to infuse into the ghee for about 20 seconds.
Pour in the onion paste and sauté for about 7 minutes or until it is just beginning to turn golden.
Stir in the garlic and ginger paste followed by the tandoori masala, Madras curry powder, Kashmiri chilli powder along with the naga pickle.
Add the browned chicken pieces, passata and stock and bring it all to a simmer. Cover the pan and let it all simmer over a medium heat for about 8 minutes.
Test for seasoning and season with salt and pepper to taste and sprinkle the kasoori methi over the top.
Garnish with the coriander and squeeze the lime juice over the top to serve.
This recipe is great served with simple white Basmati rice, parathas or naans.

Chicken Tikka Masala

September 11, 2012 By Dan Toombs 35 Comments

Chicken tikka masala is famous worldwide but it needs to be made curry house style in order to be the real thing! Many cookbooks out there feature good copies but my method is the one used at the best curry houses.

I know because it's at the UK's best curry houses that I learned my recipes. In the above photograph - taken from my book 'The Curry Guy' you will notice two different chicken tikka masalas. Believe it or not, they both tasted exactly the same.

Red food colouring is used to give chicken tikka masalas their bright red colour. However, food colouring has no flavour so this is done purely for appearance. I tend to leave the food colouring out when cooking at home.

Tips on making the best chicken tikka masala for your personal taste preferences.

In order to make a chicken tikka masala right, you need a good base sauce, just as they use at the most famous curry houses. Here's my recipe.

Once you have that you need to decide how sweet you want your CTM. Many restaurants serve their tikka masala very sweet. I prefer mine to be more savoury. This is completely in your hands when you make your own. Just add more sugar if you want your curry sweeter.

Some chefs add coconut flour to their sauce. I add a little too. Not all chefs do though so if you aren't a fan of coconut, just leave it out.

Another thing to consider is how creamy you want you CTM to be. I don't add a lot of cream to mine but again, how much you add is down to your own personal preferences.

This is a scaled down version of the chicken tikka masala recipe in my cookbook

In my cookbook 'The Curry Guy', most of the curries were developed to serve four. The recipe you see here on my blog is a curry house portion but with a bit more chicken. I love tandoori chicken!

At curry houses, the portions served are usually to serve one person or perhaps a few more if shared around the table. That is what you will get with this recipe.

I mention in my book and will mention again here, this is a tikka masala sauce. I used chicken but you can use whatever main ingredient you like in the sauce. Lamb tikka masala or paneer tikka masala are both popular choices.

Can I upscale and freeze this tikka masala?

Yep. Go for it. Double or triple the recipe. Make it as large as you like.

For best results when freezing, however don't add the cream or butter. This can be done when you defrost and heat the sauce up to serve.

So then... Let's get started!

Adding oil and garlic to the pan — Heat the oil over medium high heat and then stir in the garlic.

Stirring in ground spices — Stir the ground spices into the oil.

cooking spices into the chicken tikka masala sauce — The spices will become dry and crumbly quickly. That's your cue to add liquid.

adding tomato puree to sauce — Stir in the tomato puree to make the base masala.

The tikka masala base — You will get a nice base like this.

Stirring base sauce into the tikka masala mix. — Stir in some base sauce and keep topping it up as needed.

Adding chicken to the sauce — Add the chicken. I added more than you would usually get in a restaurant portion.

stirring in remaining ingredients — Stir in the remaining ingredients.

You will find many spicy and delicious recipes on my blog. Here are some you've got to try!

Curry house style base sauce - Make a curry just like those at the best curry houses using this sauce.
Lamb Bhuna from Scratch - This one is from my book 'The Curry Guy One Pot'
One Pot Chicken Dhansak - from my book 'The Curry Guy One Pot
Asian Honey Glazed Baked Salmon
Sri Lankan Black Chicken Curry
Peruvian Chicken - Pollo a la Brasa
Korean Braised Beef Stew
Dal Makhani - An Indian restaurant favourite!
Tonkotsu Broth - When only the best will do. This one takes some time but it is just like you find at the best ramen restaurants!
Tonkotsu Ramen - Use that homemade tonkotsu broth in this ramen!
The Best Butter Chicken - Try it and you'll agree.
Authentic Saag Recipe - This is so good
Thai Beef Green Curry - Authentic recipe with homemade curry paste
Air Fryer Chicken Biryani
Cajun Mac and Cheese - The creamiest mac on the planet!
One Pot Chicken Vindaloo
Chicken 65 - One of my favourites. You might also like to try this air fryer chicken 65.
One Pot Chicken Chilli Garlic Curry
Homemade Sriracha Sauce - So much better than any sriracha you can purchase!
Tandoori Chicken Tikka - Homemade is alway best and this recipe gets restaurant quality results.

Have you tried this Chicken Tikka Masala recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

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Yield: 2

My New Chicken Tikka Masala Recipe

This is a chicken tikka masala just like you will get at the best curry houses. Tandoori chicken is normally used but you could add raw chicken and cook the curry longer. I strongly recommend making the chicken tikka though. It add to the flavour.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

2 tbsp oil
1 tbsp garlic ginger paste
1 ½ tsp sugar
1 tbsp ground almonds
1 tbsp coconut flour
4 tbsp tomato puree
1 tbsp mixed powder
1 tbsp tandoori masala
1 tbsp paprika
350ml base sauce
300g pre-cooked chicken tikka
100ml single cream
Juice of ½ lemon
2 tbsp coriander (cilantro) finely chopped
1 tsp cold butter
Fenugreek methi
½ tsp garam masala

Instructions

Heat the oil over medium-high heat in a frying pan and then stir in the garlic and ginger paste.
Fry the garlic and ginger for about 30 seconds and then add the ground spices, sugar, coconut flour and ground almonds. Stir well.
The ground spices will become dry and crumbly fast. This is your cue to add the tomato puree.
Stir well to make the tikka masala paste.
Now add a splash of base sauce. One or two ladles should suffice and stir it all up.
Bring to a simmer, stirring only if the sauce is sticking to the pan. As the sauce simmers, you will see that it begins to caramelise to the sides of the pan. Stir this in for more amazing flavour.
Add the chicken tikka and perhaps a bit more base sauce if needed and simmer until the chicken is heated through. A couple of minutes should be fine.
Just before serving, add the cream. Then throw in the chopped coriander, the butter, lemon juice and garam masala. Try it and season with salt to taste.

Notes

The amount of base sauce used is a guide. If you want more sauce, add more base. If it is too runny, let it cook down until you are happy with the consistency.

How To Make Chicken Balti from Scratch

August 23, 2012 By Dan Toombs 35 Comments

You can make this chicken balti from scratch in no time!

As you can see from the publication date of this chicken Balti recipe, I wrote it quite a few years ago. I recently revisited the recipe as I often do.

I've learned a lot over the years messing about in my kitchen and wanted to give you my updated version. You will love this Balti recipe with naans or chapatis served with a selection of chutneys and raitas! A plain or flavoured rice side is also delicious. Don't forget the samosas!

This chicken Balti was actually one of the first curry house/Balti house recipes I learned while doing recipe research.

I remember very well walking into the restaurant kitchen in Birmingham's Balti triangle to see how it was done and being a bit disappointed.

What do you serve chicken balti with?

If you'd like to make this curry into a feast, you've come to the right place. You could just go for a side of Basmati rice or a flavoured rice.

If you'd like to make naans and/or chapatis, why not try one of these?

Samosas are always good with a chicken balti and you might like to try one or all of these recipes. You might also enjoy homemade fried onion bhajis, baked onion bhajis or air-fryer onion bhajis.

Want to start your chicken balti meal off with a bang? How about fried shop bought poppadoms or if you're feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.

This is how chicken baltis were first made.

Not that I didn't like the chicken Balti that was served to me that day! I loved it. So perhaps I should explain...

The chef that day decided to show me his balti recipe from scratch. Although he used a base sauce for his baltis and added pre-cooked tandoori chicken to the baltis that he served in the restaurant, he thought he should break it down for me.

In hindsight, this was a great idea.

I wanted to learn the actual chicken balti recipe from the restaurant but he assumed I didn't know what that 'secret' base sauce recipe was all about.

He also thought that many of my readers would not want to make a base sauce before starting cooking.

He was right there!

The base sauce...

The curry house base sauce was developed for speed and economy. The thing is, it also makes the curry delicious.

Rather than frying up a large amount of onion and tomatoes and adding water as is done in the following recipe, base sauce is added instead.

This is not only faster but also gives the chicken balti and completely different flavour and a smoother texture.

Many people prefer this chicken balti cooked from scratch. There is a lot less prep work to do and it does taste amazing.

What exactly is a Balti?

Balti curries first became popular in the 70s and 80s.

At the time, many Pakistani run restaurants were finding it difficult to compete with the Bangladeshi run restaurants across town.

These Pakistani restaurants were serving their own neighbourhoods but few others.

The Bangladeshi restaurant chefs were dishing up delicious chicken tikka masalas, Madras and vindaloo curries but the authentic Pakistani curries served at Pakistani restaurants needed forward planning and took a lot longer to get out to the table.

The idea of using small stainless steel pans (Balti Bowls) instead of the more authentic cast iron karahis changed all this. Special Balti bowls were produced the first time.

The hot Balti curries were cooked over high heat and served in the same bowls they were cooked in. The stainless steel pans heated up much faster than cast iron so service was much faster too.

Unfortunately, the company that produced all those Balti bowls went out of business and the manufacture of the bowls was sourced out to India and China.

These imported Balti bowls were inferior in quality and eventually, the Balti craze and the pans became far less popular.

The good news is, the original Balti pans are now, once again produced in the UK and the popularity of authentic Baltis is again on the increase. A true Balti needs to be cooked in a stainless steel Balti pan and served in it, sizzling hot too!

Nowadays, most restaurant chefs cook their 'Baltis' in a normal frying pan and then serve them in an ornamental balti bowl but this, thankfully is changing.

Why should you try this chicken Balti recipe?

The original recipe on this page wasn't cooked in a balti bowl so it really wasn't a Balti. It also served 4 which again, just isn't what Balti cooking is all about.

Here I have downsized the recipe and shown it cooked in an authentic stainless steel Balti bowl. I hope you give it a try but if you would like to make a Balti using the base sauce and pre-cooked meat, you should do that too.

If you would like to try an authentic Balti using a base curry sauce, pre-cooked marinated meat and special spices just like those at the best Balti houses, try my much more recent chicken, mushroom, chickpea, chilli and garlic Balti recipe here.

I think you'll love them both.

Step by Step Photos

Add oil to the hot pan. About 2 - 3 tbsp should do.

Adding onions to the Balti bowl — Add the chopped onions and fry for a few minutes until soft and translucent.

Stirring in the chopped garlic and ginger — Add the garlic and ginger to the pan and stir well to combine. Cook for about 30 seconds.

Stirring in the remaining vegetable — Add the remaining veggies and chillies.

Adding tomato puree to the pan — Add the tomato puree. Add more if you want a redder colour.

When you stir all these ingredients together, you have what is called a base masala.

That is the base of your sauce. It is what you do instead of adding base sauce. Adding base sauce, if you have it is a quicker option. It is also my preferred way to cook a Balti.

Here is the same Balti recipe but using a base sauce.

Stirring in the spices — By adding the spices, you are taking that base masala and making it into the curry it is.

Adding chicken and water — Now add the chicken and water to cover. This is a dry curry so you just want to add enough water to cook it.

chicken balti from scratch — Be sure to cook the sauce down until it is quite thick. Perfect for dipping your naans into.

Balti cooking tips

When you first start cooking baltis, you should cook over medium high heat. That is until you get used to cooking in the small stainless steel Balti bowl which gets really hot fast.

After you've made a few Baltis, you can and should turn the heat up. The sauce will caramelise around the edges of the bowl which adds amazing flavour.

Scrape the caramelised sauce back in for flavour.

Never fill your Balti bowl more than 2/3 of the way up. The curry will cook better if your pan isn't full to the rim.

Plus, this is a curry to serve one to two people so filling it to the rim would be a bit much.

Any more advice?

Yes. Have a kitchen towel nearby.

The balti pan will get very hot. Too hot to handle.

I have seen Baltis on fire when Balti chefs cook. How and why is that done?

Many chefs say they do this to burn off the excess oil. Personally, I think it is more for show.

If you want to do that, it usually happens when the garlic and ginger paste are added to the oil. There is moisture in the paste that flares up when it hits the flaming hot oil.

Doing this would be difficult with this recipe but if you want to give it a try, you should try my authentic balti with base sauce here.

If you like this Chicken Balti, you might like to have a go at some of these popular chicken curries too.

Don't forget the side dish!

Yield: 1 - 2

Chicken Balti from Scratch

If you like a good balti, you are going to love this chicken balti made from scratch.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 tbsp rapeseed (canola) oil or ghee
1/2 large onion finely chopped
3 cloves garlic - finely chopped
1/2 inch piece of ginger - grated and finely chopped
2 fresh green bird's eye chilli peppers
1/2 large green or red pepper roughly chopped
1 tomato - diced
2 - 4 tbsp tomato puree
2 tbs tandoori masala - good quality store bought or homemade
2 tsp Madras curry powder
225g (1/2 lb) - skinned and cut into 1 inch (2.5cm) chunks
1 tbsp cider vinegar
2 tbsp chopped coriander
Juice of 1/2 lime
Salt to taste

Instructions

Heat the ghee or oil in a large frying pan or balti pan over high heat.
Toss in the chopped onion and allow to fry for about 5 minutes or until the onion is beginning to turn soft and translucent.
Add the garlic and ginger and stir to combine. About 30 seconds should do the job. You just want to cook off the rawness.
Spoon in the tandoori masala and curry powder.
Now add the green chillies, bell peppers, chopped tomatoes and tomato puree. Give this all a good stir to combine.
Throw in the chicken pieces and brown this in the onion mixture. Stir continuously to brown the chicken evenly.
Now add about (1/2 cup) 125ml of water. You can add more to assist in cooking the chicken but Baltis are dry curries so try not to add too much.
Simmer for about 8 minutes or until the chicken is cooked through.
Add the cider vinegar and simmer for another minute.
Just before serving, sprinkle the coriander into the curry and season with salt and pepper to taste and then add the lime juice.

Prawn Balti

August 21, 2012 By Dan Toombs 3 Comments

If you like a good prawn balti, you're going to love this recipe.

Balti curries like this prawn balti are pretty straight forward and can be made in minutes. If you're looking for that restaurant quality prawn balti flavour, you'll get it with this recipe.

I like to serve this recipe with homemade naans. In fact I always have a little naan dough at the ready in the fridge so I can treat myself when I feel I deserve it.

For those of you who are not familiar with baltis, they are usually quite dry and are meant to be eaten without cutlery. Just dip a hot naan in and go for it.

Step by step photos...

Frying onions in balti bowl — Fry the chopped onion in a balti bowl over high heat for about 3 minutes. Stir in the ajwain.

Adding garlic and ginger paste to balti pan — Stir in the garlic and ginger paste and fry for about 30 seconds.

swirling in the tomato puree — Swirl in the tomato puree and bring to a simmer.

Adding base sauce to prawn balti — Add a ladle of base sauce and the green chillies.

Adding coriander to balti bowl. — Throw in the coriander and stir well.

Adding tamarind to balti bowl. — Stir in the cream and tamarind concentrate and bring to a simmer.

If you like this prawn balti, you might like to try some of these popular baltis too...

Chicken balti
Chicken balti no base
Duck and mushroom Balti
Duck Jalfrezi balti
Chicken and chickpea balti

Dig in!

Yield: 1

Prawn Balti

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

3 tablespoons vegetable oil or ghee
1/2 onion, finely chopped
1/4 tsp ajwain
1 tbsp garlic and ginger paste
1/2 tsp Kashmiri chilli powder
1 tbsp basar curry powder OR
1 tbsp mixed powder
70ml (1/4 cup) tomato puree
250ml (1 cup) heated base curry sauce
2 green bird's eye chillie, slit down the middle
1 tsp tamarind concentrate
3 tbsp fresh coriander (cilantro)
2 tbsp single cream
Juice of one lime
250g (9 oz) cooked prawns
Salt to taste

Instructions

Heat the ghee or oil in a balti bowl over high heat. When hot, add the chopped onion and fry for about three minutes.
Sprinkle in the ajwain. Be careful not to add to much. It has a very strong flavour.
Stir in the garlic and ginger paste and fry for about 30 seconds and then stir in the ground spices.
Cook the ground spices in the sauce for about 30 seconds and then add the tomato puree and bring to a simmer.
Stir in one ladle of the base sauce. Remember, baltis are thick curries so add more if needed but not too much.
Add the green bird's eye chillies, tamarind and cream. Then stir in the coriander (cilantro). Taste the sauce and add lime juice to taste.
To finish, stir the cooked prawns into the sauce and season with salt to taste.

I hope you enjoy this prawn balti recipe, made just like they are at the best balti restaurants

Pan Seared Scallops

August 17, 2012 By Dan Toombs 8 Comments

You can upscale the pan seared scallops recipe to feed a crowd.

Today I was craving pan seared scallops so I went into town to get some. As it was a bit late in the day, my fishmonger only had four left but I took them. You can upscale this pan seared recipe to feed more.

This is a really easy pan seared scallops recipe. The ingredients are simple ingredients you can find at all supermarkets and you might already have them on hand.

About this pan seared scallops recipe.

This is not just a recipe but instruction on how to perfectly sear scallops for any recipe that calls for pan seared scallops. Like my other scallop recipes, I kept this recipe simple so that the scallops are the star and not the sauce. Pan seared scallops aren't cheap and their flavour and texture is to die for when you cook them correctly.

So you really can have a play with what you add to these pan seared scallops. Once you sear them, you can serve them with whatever you like. For example, try them with this coriander chutney and you will not be disappointed.

How do you sear scallops to perfection?

Scallops only need a couple of minutes in the pan to cook through. This is where many people go wrong. Be sure to watch the scallops as I describe in the photos and recipe below. If you fry them too long, they will become tough and not very nice.

In this recipe, you simply dry and then season the scallops with a little salt and then dust them with plain (all-purpose) flour. Not much, just a little. The flour is optional but it does help achieve a nice golden brown colour on the exterior of the scallops.

Then you fry the scallops on one side in hot oil for a couple of minutes to brown them before turning them to finish off the cook. This is when you really need to watch them so that they don't overcook. The butter you add in this recipe also helps give the scallops a nice golden brown colour so I usually add some regardless of how I am serving the scallops.

Can you use frozen scallops for this recipe?

Frozen scallops can actually be very good and are often quite comparable to fresh ones, as long as they’re high quality and properly thawed. Here are a few things you need to consider:

1. Freezing Process: High-quality frozen scallops are typically flash-frozen on the boat or shortly after harvesting, which helps preserve their flavour and texture. This process locks in freshness and prevents the scallops from degrading over time.

2. Availability: Fresh scallops can be harder to come by, especially if you’re not near a coast. Frozen scallops make it easier to get consistent quality regardless of season or location.

3. Taste and Texture: If frozen and thawed properly, the taste and texture of scallops can be very similar to fresh. However, some say fresh scallops have a slightly more delicate texture.

4. Preparation: To get the best results with frozen scallops, thaw them slowly in the refrigerator (ideally overnight) and pat them dry to remove excess moisture before cooking. This helps them brown and sear nicely.

5. Cost: Frozen scallops are often cheaper than fresh scallops.

Can you use queen scallops instead of jumbo scallops.

Yes but you need to consider the size of the scallops. They are smaller so they will cook faster. Get that pan flaming hot and only sear them for a minute or so.

Step by step photographs.

Ingredients for the recipe all laid out and ready to start cooking. — Get all of your ingredients ready before you start cooking.

Cutting the roe off of the scallops. — This step is optional. If you want to cut the roe off, do it. If not, you can leave it on.

Drying the scallops with a paper napkin. — Touch dry the scallops with a paper napkin. This will help sear them better.

Seasoning the scallops with salt and pepper and dusting with flour to fry. — Season the scallops with a little salt and pepper and then dust them with a little flour. Tap the flour into the exterior of the scallops.

Placing the scallops in a hot pan to fry in oil. — Heat a pan over a high heat and add 2 tbsp oil. When shimmering hot, add the scallops. Fry for about 2 minutes or until golden brown on the bottom.

Flipping the scallops over to fry the other side. — Flip them over. This is when you really need to watch them. Look at the side of the scallops to ensure you are not overcooking them. Another minute should do.

Adding the butter, garlic, shallots and chillies to the pan. — Add the butter, garlic, shallots and chillies and stir them in. Cut the butter into small pieces so that it melts and sizzles quickly.

Adding lemon pieces to the pan with the other ingredients. — Stir in the lemon pieces too at this stage. Watch those scallops and take them out of the pan if cooked through.

Serving the pan seared scallops on a plate with the sauce. — To serve, place the pan seared scallops on a plate and top with the other ingredients from the pan.

Yield: 2

Pan Seared Scallops

This pan seared scallops recipe can be prepared in minutes. You can upscale the recipe to serve more people. Watch the scallops closely as they sear to ensure they are cooked to perfection and not overcooked.

Prep Time 10 minutes

Cook Time 3 minutes

Total Time 13 minutes

Ingredients

4 large scallops
Salt and pepper to taste
1 tbsp plain (all purpose) flour
1 tbsp rapeseed (canola) oil
1 generous tbsp soft butter
3 garlic cloves, finely chopped
1 banana shallot, finely chopped
2 green finger chillies
1/2 lemon, sliced into thin rounds and then quartered
2 tbsp coriander (cilantro) roughly chopped
Flaky salt to garnish and to taste

Instructions

If you don't like the roe, you can cut it off the scallops. I love it but cut it off for another recipe.
Tap the scallops dry with a paper napkin and then season with salt and pepper. Then dust all over with the flour. Be sure to shake off any excess flour before adding the scallops to the pan.
Heat the oil in a frying pan over a high heat. When the oil begins to shimmer, place the scallops in the pan to sear for one to two minutes. I used very large scallops so I seared mine for 2 minutes on the first side.
Flip the scallops over to cook for another minute or so. Watch them carefully so that you don't overcook them.
While the shallots are frying on the second side, add the butter, shallot, garlic and chillies and stir them in. Then add the lemon pieces and continue cooking until the vegetables are soft. Remove the shallots if cooked through.
To serve, place the scallops on a serving plate and then garnish with the other ingredients from the pan. Season with a little flaky salt if you like and some addition black pepper.

Simple Staff Chicken Curry

August 9, 2012 By Dan Toombs 73 Comments

Restaurant staff curries are awesome. Try this simple chicken curry!

A few years after I started writing this blog, I was invited to Punjabi restaurant, Sachins in Newcastle to learn some of their recipes.

One of the recipes that I learned was this simple chicken curry which also happens to be one of their staff curries.

Since then, I have seen staff curries like this made on numerous occasions at different restaurants. Now I would like to show you how it's done.

What is a staff curry?

Most restaurants will have a lamb, seafood or something like this simple chicken curry cooking in the kitchen for staff.

In Sachin's case, I think this Punjabi chicken curry was also on their menu.

Usually, however curries like this are served to staff as they are much more like the curries they eat at home.

It might be the chicken tikka masalas, lamb madrases and vindaloos that get people in the doors of a restaurant but that is not what the staff want on their plates.

Make this simple chicken curry your own...

This simple chicken curry is delicious as it is. There is so much you can do with it though.

If you like spicy curries, you might like to add some Mr Naga pickle to it to taste. This makes an amazing naga chicken curry.

You could also add black mustard seeds, curry leaves and coconut milk to the mix for a more south Indian flavour.

Like saag curries? Why not blend up some spinach and fresh chillies and pour it in with a little cream?

I often add chicken tikka to this simple chicken curry along with the bone in thighs. Then I take the tikka out with some of the broth and use it in my BIR (British Indian Restaurant) style curries.

Other ideas...

In the winter months I like to cook this simple chicken curry but with mild flavoured game birds such as pheasants and partridges. When I do, I cook the whole birds cut into about three or four pieces.

There really is no reason why you couldn't use other meats too. Lamb leg cut into small chunks on the bone is always a big hit at my house. This is also a popular staff curry at some restaurants.

Just in case you like cooking with step by step photos, I have photographed the method for this simple chicken curry for you...

What makes this curry so easy?

One thing I really like about this authentic Punjabi chicken curry recipe is its simplicity! You only need one pot. Get your ingredients prepared before starting and the recipe is so easy.

The flavours are out of this world too. Just let the curry simmer slowly and you will be in for a real treat.

Working ahead...

Just like most curries, this Punjabi chicken curry is even better the next day.

I thought I should point this out. If you are having friends over or a curry feast, cook everything the day before and then just heat it up to serve. Your friends will be amazed at the flavours in this easy curry and you won't be left standing in front of the oven. Get your curries cooked and then enjoy the party!

How long can you store this simple chicken curry in the fridge?

You can keep it covered in the fridge for 3 to 5 days. Then all you need to do is heat it up and serve. Pour it all into a pot and heat it through over a medium heat. If you only have a little to heat up, go ahead and use your microwave oven.

Can you freeze this curry?

Yes and it freezes really well. You can freeze it for up to 6 months and it is so nice to have on hand when you have a last minute curry craving.

To reheat, let it defrost completely and then heat it up in a pan over a medium heat or in your microwave.

If you are freezing the curry, be sure to freeze it in portion sizes that are convenient for you.

Step by step photographs.

Infusing spices in ghe — Infuse the cumin seeds, coriander seeds and cinnamon stick in the oil or ghee.

added onions and garlic ginger paste — Fry the onions until soft and light brown. Then stir in the garlic and ginger paste.

Added ground spices — Add the ground spices and stir them into the onion mixture.

added tomato and chicken — Stir in the chopped tomatoes and tomato puree and simmer for a few minutes. Then add the chicken.

covered chicken with water — Add just enough water to cover the chicken.

simmering curry — Simmer covered for about 10 minutes.

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If you like this simple chicken curry recipe, you might like to try some of these too.

Why not turn your dish into a feast by serving it alongside another chicken curry or Indian Chicken recipe. Here are a few you might like to try.

See more Indian Chicken Curry Recipes →

See more Chicken Tikka Recipes →

Have you tried this staff chicken curry recipe?

If so, please give it a star rating in the comments below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow me on Instagram and Facebook for all my latest recipes.

Yield: 4 - 6

Easy Punjabi Chicken Curry

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

12 chicken thighs - skinned and on the bone
75ml vegetable oil
3 onions - finely chopped
1 teaspoon salt
2 tablespoons garlic and ginger paste
1 tsp cumin seeds
1 tsp coriander seeds
1/2 cinnamon stick
1 teaspoon red chilli powder (more or less to taste)
1 tbsp ground cumin
1 tbsp ground coriander
1 teaspoon turmeric
4 tennis ball sized tomatoes - finely chopped
4 tablespoons tomato puree
2 tablespoons garam masala
Salt to taste

Instructions

In a large saucepan that has a lid, heat the oil over medium high heat. Add the cumin seeds, coriander and cinnamon stick and infuse for around 30 seconds. Pour in the chopped onions. Stir continuously so that the onions become soft and translucent. Fry for about 15 minutes ensuring that the onions do not brown or stick to the pan.
Stir in the garlic and ginger paste, chilli powder and turmeric followed by the chopped tomatoes and allow to sizzle over medium heat for about five minutes. Add about a teaspoon of salt. This will help the onion release moisture into the sauce.
The onions and tomatoes will begin to break down, turning into a thick sauce. This is a sauce you can use for any restaurant style curry. You may want to leave the chilli powder out though if you’re making mild curries.
Add the chicken pieces and tomato paste.
Stir it all up nicely and pour in just enough water or spice stock to cover the chicken.
Cover the curry and let it simmer for about ten minutes. The sauce will become nice and thick and will stick to the chicken pieces as they cook.
Remove the lid and stir adding a drop more water if you prefer a thinner sauce or turn up the heat if it is too runny.
You’ll know when the curry is ready when the oil comes to the top. Simply skim it off.
Stir in one tablespoon of the garam masala and taste. Add more if needed. I usually use about two tablespoons of garam masala.

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Grilled Octopus

August 7, 2012 By Dan Toombs 1 Comment

Like tandoori seafood? You'll love this spicy grilled octopus!

I love grilled octopus. Whether it be cooked in an oven, on a barbecue or in a tandoor oven, it's always a real treat.

This spicy tandoori style grilled octopus is one of my favourite recipes for it.

Depending on where you live, you might find octopus difficult to come by. A good fishmonger will be able to get it for you.

Buy it fresh or frozen. I always freeze and then defrost fresh octopus as it helps ensure the meat is super tender.

Tandoori octopus — Delicious cooked in a tandoor or on a barbecue.

I'm going to tell you how it's done.

If you purchase frozen octopus, simply let it defrost in the fridge. If fresh, you need to freeze it and the defrost it.

This step is essential to achieving the most amazing grilled octopus.

Another must is boiling. Once your octopus has defrosted, you need to boil and then simmer it in water for 90 minutes.

Depending on the recipe you are following, different spices and herbs can be added to the water for addition flavour.

In this case we are going to be using tandoori spices and salt.

Working ahead...

With that long boil that needs to be done, it might be more convenient to work ahead.

You can boil the octopus and then store it in the fridge, covered tightly with cling film for up to 24 hours.

The spice level is important.

I really like spicy tandoori octopus.

This isn't for everyone though. If you are not keen on really spice tandoori seafood, feel free to tone it down some.

I use quite a lot of Kashmiri chilli powder but you could use less or even substitute paprika. The red colouring of both options looks and good as it tastes.

What if I don't have a tandoor?

No worries! You can cook the octopus on skewers over a barbecue or even place it in a 200c (400f) oven for about 20 minutes or until it is cooked to your liking.

Cutting off the octopus head — Locate the eyes and slice off the head. Just take the eyes and slice below them.

Locating the beak — Locate the beak on the underside of the octopus.

Curring out the beak — Using a small knife, slice around the beak and remove it.

Pounding the octopus — In is important to pound the octopus with a meat mallet to break down the fibres and make it more tender.

Bringing seasoned water to a boil — Season the water and bring to a boil.

Dropping the octopus into the water. — Drop the octopus into the water.

Cooked octopus — Simmer the octopus in the water for 1 1/2 hours. Then transfer to a cutting board.

Cutting the octopus — Cut the octopus into large bite sized pieces.

Mix the marinade ingredients together and then add the octopus pieces. Marinate for 30 minutes.

tandoori octopus cooking in tandoor oven — Your tandoori octopus can be cooked in a tandoor, on a bbq or under the grill in the oven.

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Yield: 4

Barbecued Octopus Curry Masala

Ingredients

450g (1 Lbs.) or more – octopus – cleaned with eyes and beak removed – a good fishmonger can do this for you.
FOR THE COOKING LIQUID
1 tbsp Kashmiri chilli powder
1 tbsp ground turmeric
2 tbsp garlic and ginger paste
1 tsp black peppercorns
1 Indian bay leaf
1 tbsp tandoori masala
FOR THE TANDOORI MARINADE
4 generous tbsp Greek yoghurt
2 tbsp mustard oil
2 tbsp garlic and ginger paste
1 tbsp Kashmiri chilli powder
1 tbsp tandoori masala
1 tsp ground turmeric
2 tsp ground coriander
1/2 tsp salt
2 teaspoon – finely chopped green chilli peppers
Juice of one lemon

Instructions

Mix the marinade ingredients together in a large bowl. Set aside.
Bring a large stockpot of water to a boil in a suitable sized pan and add the cooking liquid ingredients
Place the octopus in the water and simmer over medium heat for 1 and a half hours.
After 1 and a half hours, trasfer the octopus to a cutting board and cut into bite sized tikka.
Place the octopus tikka in the marinade and marinate for 30 minutes.
If cooking on a barbecue, prepare it for direct heat cooking. If cooking in the oven under the grill, turn the grill on to high heat.
Skewer the octopus tikka and place over the coals or under your grill. Be sure to turn often so that the meat cooks and chars evenly.
Grill until the octopus is nicely browned and charred in some places.
Season if you like with more salt to taste and serve with lemon wedges or a good raita.

I hope you enjoy this restaurant style tandoori grilled octopus recipe. If you do give it a try, please leave a comment. I'd love to hear from you.

Mango Pickle

August 1, 2012 By Dan Toombs 12 Comments

This is a mango pickle like no other!

This mango pickle is like nothing else on the market. It is so good. The only problem is that it takes a week to make. Sorry but there aren’t any shortcuts.

If you've tried my lime pickle recipe you will know that the effort is worth it.

My lime pickle takes about the same amount of time to make and it is one of the most popular recipes on my site.

This mango pickle keeps indefinitely. I've kept a jar for up to six months and found it to be even better with age.

I usually make this recipe in much larger batches because of the work involved. You might like to consider doing the same. It is so nice to serve papadams with a selection of your own homemade chutneys, raitas and pickles!

I love having these homemade products on hand.

Mango pickle can also be stirred into curries at the last minute to add more flavour and depth. Be sure to add it right at the end of cooking as mango will turn hard if over cooked.

International & UK Orders

Chunky Mild Mango Pickle

Ingredients

3 green mangos – pitted and cut into bit sized pieces
Juice of three limes
1 teaspoon turmeric powder
1 teaspoon salt
1 tablespoon brown mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 inch piece of ginger – skinned and cut into slivers
2 teaspoons (or more) red chilli powder
4 tablespoons garlic puree
FOR THE TEMPORING
450ml sesame oil
10 fenugreek seeds
1 teaspoon nigella (onion) seeds
6 dried long red chillies
15 cloves garlic

Instructions

Place the mangos, salt and turmeric in a large glass jar with a tight fitting lid.
Mix well and then partially cover and allow to sit for three days. The mango needs a little air at this stage.
Stir the pickle once or twice each day.
On the third day, add the lime juice and stir again – leaving for one more day.
On the fourth day, add the mustard seeds, fenugreek seeds, cumin seeds, coriander seeds and the ginger, garlic puree and chilli powder.
Again stir well so that all of the ingredients are nicely mixed together.
Heat the sesame oil in a large pan over medium heat.
When hot, add the rest of the tempering ingredients and fry for about two minutes. Be careful not to burn the garlic.
Remove the oil from the heat and allow to cool.
When cool, pour it all into the mango mixture and stir very well to ensure the mango pieces are coated well.
It is important that the mangos be completely covered with the oil. If not, you could either remove some of the mangos to eat as a snack or heat up a little more oil – allow it to cool and then cover the mango pickle.
You now need to let the mango pickle sit for four days in a tightly covered jar or bowl. The mixture needs to be stirred twice daily.
TO STORE
Scoop the mixture into air tight sterilised jars and store in a cool dark cupboard.

If you enjoy this mango pickle recipe, please be sure to share it with your friends using the icons below.

Springbok Curry

July 27, 2012 By Dan Toombs 5 Comments

This springbok curry just had to be!

Just a few weeks ago I didn’t even know what a springbok was. I’d seen them on African jungle television shows but never really picked up what they were called. I guess I didn’t really care.

For those of you who are now wondering what these animals look like, they are the long horned – deer like – animals that are always getting chased by cheetahs until the slowest in the herd finally meets its rather painful end.

The other day I was sent some springbok meat to try by Alternative Meat. I marinated it for a couple of days and then cooked it in my tandoor oven until it was nicely charred on the outside but still red rare on the inside.

The meat was fantastic but it was still a bit tough. We ate what we could but decided the leftovers needed to go into a slow cooked curry. Not one for waiting, I did this the very next day.

The resulting springbok curry was honestly one of the best red meat curries I have ever tasted. If you like game – or even if you aren’t that crazy about it – I really hope you give this springbok curry a try.

The meat has a fantastic flavour. In fact my fussy kids gobbled it up thinking it was beef. Every plate was clean.

You could serve this curry with rice but I served it with naans which went very well with this homemade springbok curry!

Yield: 4

Springbok Curry – Slow Cooked And Mildly Spiced

Ingredients

900g (2 lbs.) springbok meat cut into one inch cubes
125ml vegetable/olive oil or ghee
4 onions – finely chopped
1 small carrot – grated
2 green chilli peppers – finely chopped
3 tomatoes - finely chopped
1 tablespoon garlic puree
1 tablespoon ginger puree
1 heaping tablespoon garam masala
1 tablespoon smoked or unsmoked cumin powder
1 teaspoon chili powder
Salt and pepper to taste
1 small bunch of chopped coriander

Instructions

Pour the oil/ghee into a large sauce pan and heat it over medium high heat.
Toss in the onions and fry them – stirring regularly for about 15 minutes.
When the onions are nice and soft, sprinkle in about a teaspoon of salt. This will help them release more moisture into the pan.
Now add the chopped tomatoes and the carrot and stir to combine
Continue frying until the onion, carrot and tomatoes begin to break down and start looking like a sauce.
Add the green chilies and the garlic and ginger purees. At this stage you will need to be stirring the ingredients continuously so that they do not burn.
Sprinkle in the garam masala, cumin and the chili powder before dumping in the cubed springbok.
Add just enough water to cover the meat and add the cracked pepper.
Bring to a boil and then cover and cook over a very low heat for about four to five hours when the meat will be so tender!
TO SERVE
Check for seasoning and mix in the chopped coriander. Squirt in the lime juice and serve immediately!

By The Way: The meat used in this springbok curry was supplied free of charge for me to try by Alternative Meats. I highly recommend their service and products!

Vindaloo Pork Ribs

July 22, 2012 By Dan Toombs 21 Comments

I have always been a big fan of properly cooked pork ribs!

This recipe is a bit of a play on my other pork vindaloo recipes. My kids all love it so I do make it quite often especially in the Summer months.

This is not a particularly spicy recipe though you could easily make the ribs a lot spicier by simply adding a bit more chili.

If you like these pork ribs, please subscribe to my blog! I have many more recipes for you.The secret to success is the long slow cooking time. That and ensuring that you spray plenty of the vinegar mixture on the ribs when they’re looking thirsty.

I usually make this in my barbecue but it is much easier and almost as good done in a low oven.

Try to find a spray bottle for the vinegar mixture as it will make life a lot easier for you.

Yield: 4

How To Make My Favourite Vindaloo Pork Ribs

Ingredients

4 racks of pork ribs
15 cloves garlic smashed into a fine paste
2 inches ginger – peeled and smashed into a paste
3 green chili peppers finely chopped
FOR THE SPICE RUB
2 tablespoons cumin seeds
2 tablespoons coriander seeds
5 cloves
1 teaspoon fenugreek seeds
4 dried red chili peppers
1 tablespoon black peppercorns
3 tablespoons soft brown sugar
1 inch cinnamon stick
3 bay leaves
FOR THE VINEGAR SPRAY
250ml Cider vinegar
1 tablespoon Worchester Sauce
The juice of 2 limes
2 squirts (or more) Tabasco
Salt and pepper to taste

Instructions

Massage the ribs with the garlic, ginger and chili peppers and allow to marinate for 2 to 24 hours. The longer the better.
Pre-heat your oven to about 125c.
Place a dry frying pan over medium heat and pour in all of the spice rub ingredients except for the sugar.
When the spices become warm to the touch, grind them to a fine powder with the brown sugar.
Cover the ribs with this spice rub powder.
Place the ribs on a rack in the oven and allow to cook for at least four hours.
Combine the vinegar spray ingredients.
After the pork ribs have been in the oven for about two hours, start spraying them from time to time with the vinegar. This will help keep them moist and will also give them the vinegar flavour that is so important in good vindaloo recipes.
Serve the ribs dry or follow the sauce recipe for one of the vindaloo sauces on this site. Personally I prefer the ribs without any sauce!

Bhindi Masala

July 20, 2012 By Dan Toombs 10 Comments

Bhindi masala is both delicious and healthy!

I get asked for vegetarian recipes all the time and bhindi masala has to be one of the most requested. There's good reason for this. Cooking with bhindi (okra) in English can be a bit daunting but if you follow my advice below, you find it's actually quite easy to get spectacular results.

About this bhindi masala recipe...

There are of course many different bhindi masala recipes all over Indian. They differ from region to region. This bhindi masala is done Punjabi style.

It's a healthy curry prepared with okra, ground and whole spices, tomatoes, onions and garlic. Although it is a popular side dish, this bhindi masala can be served as a main too.

What exactly is bhindi masala?

Bhindi is okra. Masala means mixture in Hindi. So what you are getting with this curry is a mixture of okra and many delicious spices and fresh ingredients that make it the amazing vegetarian curry that it is.

As curries go, this is such a quick and easy vegetarian curry to prepare. This okra curry is hugely popular in northern India as okra is a vegetable that grows well and is available though out the year.

You can enjoy this veggi curry over white rice or wrapped into a hot chapatti or naan. If you are planning an Indian veggie feast, this one definitely needs to be on your menu.

Why is it difficult to get okra right?

One of the things I learned on my numerous trips to India is that when cooking bhindi masala, you need to prepare and cook the okra correctly or it will not impress!

If you break a piece of okra in half, you will find that it is quite slimy. This slimy substance is called mucilage. This slimy mucilage can actually ruin a dish. You need to get rid of that mucilage when cooking with okra or your okra dishes will be gooey and sticky. Yuck! And I do mean yuck!

It's easy to prepare okra for cooking...

First you need to wash and then dry your okra so that there is no sign of moisture on the exterior. I usually wash the okra and then salt it a little. this draws out some of the natural mucilage. Then I wash it all again and dry thoroughly.

Then cut into bite sized chunks and fry over medium heat in a little oil. This needs to be done immediately as if you let the okra sit too long, that mucilage will begin to creep our again. Once the frying is done, you can carry on with the remainder of the recipe without any gooey trouble. DO NOT add salt directly to the frying okra! That too can cause slimy issues. Salt is only added to other ingredients and to season the curry right before serving.

Is mucilage bad for me?

No! The funny thing is, it's the mucilage that is one of the things that makes okra so good for you. It's full of healthy, fibre and protein. You just don't want excess amounts or your curry will be very healthy but not very good.

Love Indian Vegetarian Recipes? Why not try one of these too...

All Indian Vegetarian recipes

Rice

See more Indian Rice Recipes →

Naan

See more Indian bread recipes →

Dahls

See more Dal Recipes →

Yield: 4

How To Make Bhindi Masala - A Stir Fried Okra And Onion Curry

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

3 tbsp rapeseed (canola) oil
450g (Lbs.) Fresh okra (small and tender, chopped small circular discs)
1/2 tsp. black mustard seeds
1/4 tsp. methi (fenugreek) seeds
1/4 tsp. kalonji (onion) seeds
1/4 tsp. fennel seeds
1/4 tsp. coriander seeds
3 dried whole red chili
1 red onion finely chopped
2 tbsp garlic and ginger paste
2 - 3 green bird's eye chilies, finely chopped
1 medium tomato, diced
1 teaspoon salt or to taste
1 teaspoon mango powder
Handful grated coconut
1 fresh lemon
1 teaspoon plus ½ tsp. (one for cooking, half for garnish)

Instructions

Heat the oil in a pan over medium high heat. Stir in the chopped okra and fry until tender and beginning to char a little. About five minutes should do the job. Transfer to a plate with a slotted spoon.
Now add the mustard seeds to the pan and when they begin to crackle, stir in the fenugreek seeds, onion seeds, fennel seeds, coriander seeds and dried chillies. Stir and then add the chopped onion and fry for about 5 minutes or until soft and translucent.
Now add the garlic and ginger paste and fry for a further 30 seconds.
Sprinkle with salt and stir in the mango powder, coconut, green chillies and chopped tomatoes. Bring this all to a simmer and then add the cooked okra. Squeeze the lemon juice over the top and serve, garnished with more coconut.
Enjoy with white rice or wrapped in chapattis or naans.

Christmas Turkey Curry

July 17, 2012 By Dan Toombs 2 Comments

Use leftover turkey and sausage or try my recipes below. Just be sure to make this Christmas turkey curry!

We all look for ways to use up that leftover turkey from Christmas dinner. This, however is a recipe I make year round!

Turkey is lean and healthy and also offers a good alternative to chicken.

So with this Christmas turkey curry recipe, I show you how to use up that leftover turkey and sausages but also feature a good tandoori turkey and pork kofta recipe that you can come back to whenever you want.

How to make this Christmas turkey curry with leftover ingredients...

Curries offer an excellent and delicious way to give leftovers new life.

So if you have some leftover turkey and sausages, just use them instead of making the tandoori turkey and sausage koftas.

When you use up your leftovers in this turkey curry, you will literally be able to whip up an amazing dinner in about 15 minutes. What could be wrong with that?

I am a big believer that recipes are guides. If you don't have enough leftover turkey for the Christmas turkey curry below, no worries! Use what you have, add more sausage or throw in something else you have on hand. There are no rules. Just add what you've got.

If it sounds good, it probably will be.

The tandoori marinade below is perfect for any whole roast turkey...

When planning your Christmas dinner, you might like to give tandoori turkey a go.

Why not? Every year I make one traditional turkey and another that is rubbed with tandoori marinade and then marinated for about two days before roasting.

At my house, that is always the most popular turkey on the dinner table. The leftovers are perfect for this Christmas turkey curry recipe too!

Turkey crown — If using fresh turkey instead of leftovers, dice the turkey breast into bite sized piece.

Meat marinade for turkey — Mix the turkey meat with 2 tbsp garlic and ginger paste, the juice of 1 lemon and about a teaspoon of salt

Turkey marinade — Whisk together 4 tbsp yoghurt, juice of 1 lemon, 1 tsp ground cumin, 1 tsp ground coriander, 1 tbsp each of tandoori masala and garam masala.

Marinating turkey meat — Leave to marinate for a few hours or overnight. You only need to do this if you are not using leftover turkey.

Grilling turkey tikka — Cook in a tandoor or over coals on your barbecue.

How to prepare the whole tandoori turkey if cooking as a roast...

There are a number of ways you can do this.

The easy way is to simply rub the skin with the tandoori marinade. Rub the skin with melted butter or ghee and then apply the dry marinade.

You will get better results, however if you carefully slide your hand between the skin and meat. Then mix the tandoori marinade with about 5 tbsp butter or ghee and then apply the marinade under the skin.

As with all marinated meats, you should allow the turkey to marinate overnight but a couple hours will be fine. Then just cook the turkey following the recipe you use every year.

Cooking tandoori turkey tikka on skewers...

My favourite way to prepare this Christmas turkey curry recipe, when not using leftovers, is to cut the meat into tikka (pieces).

If doing this, add 3 tbsp Greek yoghurt to the marinade spices and then do the following.

Place the turkey tikka in a large mixing bowl and salt generously. Then add two tablespoons of garlic and ginger paste and the juice of one lemon.

Mix well, rubbing these ingredients right into the flesh and allow to marinate for 20 minutes while you prepare the second marinade.

Whisk all of the 2nd marinade ingredient together with the yoghurt. Then apply to the turkey meat and allow to marinate for at least 30 minutes or up to 48 hours for best results.

Can I use raw turkey in this Christmas turkey curry?

Yes! All is explained below.

I do recommend using either tandoori turkey tikka or leftover Christmas turkey though. It makes cooing the curry faster and also adds another layer of flavour.

What if I don't want to make the pork koftas?

You could just leave them out or use leftover sausages from Christmas dinner.

This recipe is great for using leftovers so make it as written or feel free to use up what you have on hand.

If you do want to make them, just follow these photos and read the exact instructions in the recipe below.

pork kofta — Form the minced (ground) pork into small meatballs or kofta.

Step by step photographs for the sauce...

Melting ghee — Melt the ghee over high heat

Adding onion to pan — Fry the onion for about 5 minutes or until soft and translucent.

Adding chopped green chillies to pan — Add the chopped green chillies.

Adding raw pork kofta to pan — Add the raw koftas to the pan or just add some leftover sausages.

Adding ground spice to the sauce — Now stir in the ground spices.

Adding chopped tomatoes — Stir in the chopped tomatoes.

Adding water or stock to pan — Then add enough water or turkey stock to cover and cook it down to thicken.

Adding meat to pan — As the curry cooks down and thickens, add the leftover turkey pieces or turkey tikka.

Adding marinade or yoghurt to pan. — To finish, add a few tablespoons of marinade or plain yoghurt.

Frying bacon — This is totally optional but I like to fry up some bacon to serve on top.

If you like this leftover turkey curry recipe, you might like to try these too...

Peshwari turkey curry
Leftover turkey soup

Yield: 6

Christmas Turkey Curry

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

FOR THE PORK KOFTAS
11.5oz (300g) minced pork
1 tbsp garam masala
1/2 tsp Kashmiri chilli powder
1 tsp garlic and ginger paste
1/2 tsp salt
FOR THE CURRY SAUCE
2 tbsp ghee or rapeseed (canola) oil
2 onions, finely chopped
2 tbsp garlic and ginger paste
2 green chillies, finely chopped
1/2 tsp ground turmeric
1 tbsp Kashmiri chilli powder
1 tbsp ground cumin
1 tbsp ground coriander
14oz (4oog) chopped tomatoes
2lbs 3oz (1 kg) raw, tandoori tikka or leftover turkey meat
3 tbsp yoghurt or leftover tandoori marinade if you have it or just plain natural yoghurt
1 tsp kasoori methi (dried fenugreek leaves) optional
1 tsp garam masala
Salt to taste
Juice of on lemon
3 tbsp cilantro (coriander), finely chopped
4 tbsp streaky bacon, but into small pieces

Instructions

To prepare the optional pork koftas ( you could just use leftover pieces of sausage in this recipes) mix all of the kofta ingredients together and then form into small golf ball sized kofta. Set aside.
Heat the ghee or oil in a large pan and when visibly hot, stir in the chopped onion. Fry for about 8 minutes or until soft, translucent and lightly browned.
Now add the garlic and ginger paste along with the chopped chillies and fry for a further 30 seconds.
Add the ground spices followed by the chopped tomatoes and stir well. If using raw turkey and the pork koftas, you can add this now. If using cooked sausages and turkey, these can be added later.
Bring the sauce to a simmer and then stir in 2 cups (500ml) water and again bring to a simmer.
Reduce the sauce down until it has thickened some and then add the leftover turkey or tandoori turkey tikka.
Allow to cook until you are happy with the sauce consistency. It should be quite thick and coating the meat nicely.
Adjust the flavours by trying the sauce and adding more chilli powder if needed and salt to taste.
whisk in the yoghurt of leftover marinade one teaspoon at a time and then add the kasoori methi, garam masala and lemon juice. You can let the curry simmer over a low heat while you prepare the bacon.
In a small frying pan over medium heat, add the bacon bits and fry until crispy. This should take about 10 minutes. You might need to add a little oil to the pan but they streaky bacon I purchase has plenty of fat on it to cook in its own fat.
Serve the curry over rice, garnished with coriander (cilantro) and the bacon bits.

I hope you enjoy this easy Christmas turkey curry recipe. If you do try it, please leave a comment. I'd love to hear from you.

Goat Paya

July 12, 2012 By Dan Toombs 29 Comments

You need to allow at least six hours to prepare a good goat curry!

Why are so many people afraid of goat meat? I just don't get it! If you are, then I hope you will trust me and give this goat curry a try. If you like lamb curry, then you will love goat curry if it is cooked long and slow.

Goat meat is quite tough but if you cook it for a long time it will become very tender and all the tremendous flavour in the sauce will make it all worth the wait.

Goat Paya is a Pakistani curry. I've introduced a few ingredients such as coriander and curry leaves which are used more in Southern Indian cookery but they work well here. There's no point leaving great herbs out for the sake of authenticity!

Paya is usually made with goat or mutton trotters. I used free range goat meat on the bone from Farmer's Choice. It was fantastic. If you're in the UK, they can deliver all sorts of free range meat to your door.

I love serving this recipe with homemade naans. Goat curry and hot naans... you will have a hard time finding a nicer meal!

Pre-order and Reserve your copy of my Cookbook on Amazon UK!

For international orders, please check out The Book Depository and choose your currency.

Yield: 4

How To Make Goat Paya - A Tasty Pakistani Goat Curry

Ingredients

Serves 4
1000g goat meat on the bone
2 tablespoons ghee or olive oil
20 curry leaves (optional)
4 black cardamom pods (or 8 green)
3 large onions finely chopped
3 tomatoes finely chopped
1 tablespoon garlic puree
1 tablespoon ginger puree (This is simply ginger or garlic blended with a little water to a paste.)
1 1/2 tablespoon garam masala
1 teaspoon red chilli powder
1 tablespoon cumin powder
3 cassia bark bay leaves or 1 inch piece of cinnamon
1 teaspoon turmeric
100ml tomato paste
1 bunch finely chopped coriander
Salt and pepper to taste

Instructions

Heat the ghee or oil in a large pan with a lid.
When hot, throw in the curry leaves and cardamom pods and let them sizzle for about 30 seconds.
Dump in the chopped onions and let them fry for about 15 minutes. Stir continuously so that the onions caramelise nicely. You do not want them to get two dark.
Now add the chopped tomatoes and continue frying and stirring for another five minutes.
Add the ginger and garlic purees and stir to combine.
The vegetables should now begin to break down slightly.
Add the rest of the spices and the tomato puree and continue stirring for another 2 minutes.
In goes the goat meat. Mix it all up allowing it to brown slightly while coating it with the vegetable mixture.
All you need to do now is cover the meat with water, place a lid on the pan and place in in a low oven (about 150c) or turn down your stove to its lowest setting.
The goat curry needs to cook slowly for about 5 hours until the meat just falls off the bone and is very tender.
TO SERVE
Stir in the chopped coriander and check for seasoning. Sprinkle with salt and pepper and serve over rice or with homemade naans.

I would like to thank Farmer's Choice for supplying the goat meat free of charge for me to try in this recipe! The goat curry is presented in a karahi supplied by Indian Tiffin.

Mango Salad

July 9, 2012 By Dan Toombs 2 Comments

This mango salad brings together some of the most popular fresh flavours of India!

Though it's true that many of the ingredients in the mango salad didn't make their way to India until quite late, they are all very popular in Indian cooking now.

With this salad, I wanted to bring them all together. I think you will agree that this mango salad is perfect for the warmer Spring and Summer months. I like serving it at barbecues. There are so many interesting flavours and textures.

It goes well with other types of food too but I have yet to make an Indian dish which wasn't the perfect companion for this fresh, bright, sweet and somewhat tangy salad.

I have used sesame oil which isn't used in many Indian recipes though it is starting to be more popular in Indian cookery lately.

Yield: 6

A Mango Salad With Tomato, Cucumber, Lime And Chillies

Ingredients

2 tablespoons Japanese sesame oil
The juice of 4 limes
1 inch peeled and finely grated ginger
2 cloves minced garlic
2 fresh green chilli peppers - finely chopped
1 English cucumber - skinned, seeded and diced into 1/4 inch pieces
2 ripe mangos - peeled, pitted and diced into 1/4 inch pieces
3 tomatoes - diced into 1/4 inch pieces
1 large handful of finely chopped coriander
1 large handful of finely chopped mint
20 roughly chopped peanuts
Salt and freshly cracked black pepper to taste

Instructions

In a salad bowl, combine the sesame oil, lime juice, minced ginger and minced garlic.
Toss in the cucumber, mangoes, tomatoes and finely chopped chillies.
Stir in the mint and coriander and season with the salt and black pepper to taste.
Add the crushed roasted peanuts just before serving.
That's it!
I love serving this mango salad with tandoori meat, chicken or fish. In fact, it is really good served with lightly seasoned white fish as it has such a nice flavour that is not overpowering when eaten with the fish.

If you liked this mango salad, please be sure to subscribe to may blog!

Homemade Naan Recipe - Restaurant Style Yeast Free Naans

June 30, 2012 By Dan Toombs 20 Comments

This is a homemade naan recipe with a difference!

Indian naans — You are going to love my new homemade naan recipe!

I don't know about you but when I go out for a curry I always order naans. It's mandatory. My whole family just loves them.

Dining out we've had some pretty amazing naans and we've also been disappointed on a few occasions. My new homemade naan recipe will sort that problem out!

Over the past couple of years I've experimented with many recipes. When I first started my blog I published a recipe called 'The Best Naan Bread You Will Every Eat'. That post is now removed, but be sure to check out this recipe for amazing stove top naans!

They weren't bad but didn't quite deserve the title. I've also demonstrated how to make naans in a small home tandoor oven as well as on the stove. For me, it was the use of fresh yeast that made my homemade naans the perfect addition to my curry evenings.

So it goes without saying that last weekend was a real eye-opening experience for me. I was invited by Bob Arora - the owner and head chef of Sachins in Newcastle to cook with him.

I learned some gorgeous recipes, one of which was similar to this naan recipe which I have tested in my oven and also in the tandoor.

Anyone who has dined at Sachins will know how extraordinary their naans are. I was very surprised to learn that Bob doesn't use yeast in his naans.

Instead, he uses full fat plain yogurt which he mixes with other ingredients into a soft dough which he then allows to rest for at least six hours before cooking. The active cultures in the yogurt work like yeast but the dough doesn't rise as much as if yeast were used.

Working ahead

Are you ready for a real homemade naan treat?

Here is a homemade naan recipe that will get you through until the next time you get to go to Sachins and eat them there.

International & UK Orders

Yield: 4 - 6

A Yeast Free Naan Recipe I Learned At Sachins In Newcastle

Ingredients

450g plain flour
150ml warm milk
150ml full fat plain Greek Yogurt
2 teaspoons sugar
1 teaspoon salt
1 egg - lightly beaten
1 teaspoon baking powder
1 tablespoon nigella seeds (Often referred to as black onion seeds though they aren't onion seeds at all.)
Ghee or butter

Instructions

Mix all of the ingredients together and knead into a soft dough. The dough should be a little sticky but you should be able to work with it without it sticking to your hands.
Place the dough in a floured bowl and cover with a damp cloth for at least six hours. The dough can be stored in plastic wrap for up to three days in the fridge.
When you are ready to cook the naans, heat your oven to its highest temperature and place a pizza stone or baking try on the top shelf.
Separate the dough into about 6 tennis ball sized dough balls.
On a floured surface, roll them out into large thin circles or the shape of your choice. If you prefer crispy naans, roll them out as flat as you can. For thicker, chewier naans make them about 1/4 inch thick. Note: At Sachins the naans are served thin and crispy. They are really nice.
Place one of the naans in the oven and cook for about six minutes. Ovens do vary so please watch the first few so that you don't burn them.
Store the finished naans in a warm place while you cook the rest.
Just before serving, brush a little melted ghee or butter over the top of each naan. I think you're going to love this one!

Cod Curry With Coconut

June 29, 2012 By Dan Toombs Leave a Comment

This simple cod curry is so good!

I think you're going to like this cod curry. Very few spices are required but the ingredients just seem to work so well together.

It is important not to overcook the cod. If you do, it will fall apart.

Your curry will still taste very good but I like it with large pieces of cod, drizzled with the sauce on top of a bed of steaming hot Basmati rice.

This easy cod curry is awesome served over Basmati rice.

This cod curry was developed to taste like the amazing fish curries in Southern India.

I learned to make this cod curry in Kerala where it was made with Kingfish instead of cod.

Kingfish is an oily fish and has a different flavour and texture to cod but I was pretty sure this recipe would work using cod. Luckily I was right!

Having cooked Indian food for many years, I wasn't surprised to see the chef in India using processed cheese in his sauce. This is done quite often nowadays.

As I didn't have any processed cheese on hand, so I used Cheddar and it worked very well. This is optional, however so you could just leave it out.

Working ahead...

If you find it more convenient to get things cooked earlier in the day, this cod curry is a good one for that.

Like most curries, the flavours develop and the curry actually tastes better if allowed to sit for a while.

I often make the sauce in the morning and then place it in the fridge.

Then I heat it up, add the cod and let it cook for just a few minutes and serve.

Can I use other fish?

Yes! Any meaty fish will work well here. I have made this same cod curry using other fish and loved them too.

You could try it with mackerel, halibut, salmon, codling... If it sounds good, do it.

In fact, the sauce is delicious brought to a simmer and then used to steam mussels or clams.

What if I can't find fresh or frozen curry leaves?

Unfortunately, there is no substitute for curry leaves. You could make this cod curry without them but they aren't usually all that difficult to find.

I purchase mine from a local Indian grocer but they can also be found at online Asian retailers and even Amazon.

I highly recommend trying to source some curry leaves for this cod curry. You'll be glad you did.

infusing the spices into the oil — Infuse the mustard seeds, cumin seeds and curry leaves into the oil.

Adding garlic and ginger paste to the base masala — Add the garlic and ginger paste and cook off the rawness.

Stirring the chillies into the sauce — Stir in the chopped chillies.

Adding coconut milk to the sauce — Add the coconut milk and saffron and bring to a simmer.

Stir in tomatoes — Stir in the tomatoes.

Adding the cod — Stir in the cod. It only needs to cook a couple of minutes in the hot sauce.

If you like this cod curry recipes, you might like to try some of these too...

Malabar fish curry
Keralan fish curry
Keralan prawn curry
Thai Grilled Fish
Thai fried whole fish with garlic and chilli sauce
Goan fish curry

Yield: 4

Cod Curry With Coconut

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

4 x 200g cod fillets (Any meaty white fish will do just fine)
2 tbsp rapeseed (canola) oil or coconut oil
1 tsp black mustard seeds
10 fresh or frozen curry leaves
1 tsp cumin seeds
1/4 tsp ground turmeric
1 tbsp garam masala or curry powder
1 onion finely chopped
2 green bird's eye chillies - finely chopped
4 plum tomatoes quartered
2 tbsp garlic and ginger paste
400ml thick coconut milk
1 tablespoon grated Cheddar cheese smashed into a paste with a pinch of flour (optional)
A pinch of saffron
3 tbsp chopped coriander
Salt and pepper to taste
1/2 tsp garam masala
Juice of one lime

Instructions

Cut the cod fillets into two inch chunks and set aside.
Heat the oil over medium high heat. When hot, throw in the mustard seeds. When they begin to crackle, add the curry leaves, cumin seeds and turmeric and allow to infuse in the oil for about 30 seconds.
Add the chopped onion and fry for about three minutes or until the onion is soft and translucent.
Now add the ginger and garlic paste and let it sizzle for 30 seconds to cook off the rawness. Add the chopped chillies and garam masala/curry powder and diced tomatoes and stir well to combine.
Saute for about a minute mixing all the ingredients well.
Now pour in the coconut milk. You want to bring it to a nice hot bubble and then add the Cheddar paste and the saffron.
Whisk quickly so that the Cheddar blends well into the rest of the sauce.
Just before serving, add the cod. You only want to cook the fish through. It should only take a minute or two. Do not over cook or the cod will fall apart and you'll be left with a fishy mess rather than a hot curry with nice chunky pieces of cod.
To serve, squeeze the lime juice over the fish and carefully stir in the chopped coriander.
Season with salt and pepper and sprinkle with the garam masala. Serve with hot chapatis or plain white rice.

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I hope you enjoy this cod curry recipe. If you do try it, please let me know in the comments. I'd love to hear from you.

Pan Seared Salmon With A Creamy Saffron Sauce

June 26, 2012 By Dan Toombs 1 Comment

Pan seared salmon with this easy saffron sauce is out of this world!

Salmon with sauce — Pan seared salmon with a lightly spiced saffron sauce

The saffron sauce served with this pan seared salmon is so good. I like it because it's not at all overpowering.

The sauce compliments the delicious flavour of the salmon perfectly.

Tips for the perfect pan seared salmon

The Skin

There is a lot of moisture in salmon skin, especially when fresh out of the water. If you don't get that moisture out of the skin, it won't be crispy when cooked. What a waste!

Crispy salmon skin is one of the best parts of homemade and restaurant style pan seared salmon.

Take a sharp knife and scrape it over the surface of the skin. As you do this, you will see the moisture coming out of it. Repeat this two or three times. This skin should feel as dry as paper.

Cooking

Although the doneness for this seared salmon recipe is completely up to you, I would like to suggest that you only cook the fish until it is just cooked through. I like mine cooked only until pink in the middle.

Working ahead.

You can get the moisture out of the skin a few hours ahead of cooking and then keep in the fridge until ready to cook.

You can also make the sauce up to a day before serving. So if you're having friends around for your beautiful seared salmon masterpiece, you can entertain rather than spend the evening cooking.

Frying onions and spices — Fry the onion for about 5 minutes. Then stir in the garlic and ginger paste and ground spices.

Adding wine to sauce. — Add the wine and reduce until it has almost all evaporated.

saffron infusing into milk. — Meanwhile, infuse the saffron in warm milk.

smashing cheese. — Pound the cheese into a paste. Adding a drop of water will help with this.

Adding cream to sauce — Add the cream and cheese to the sauce and stir well to combine.

simmering cream sauce — Reduce again until the cream sauce is quite thick.

adding saffron milk to sauce — Add the saffron milk and continue simmering for a couple of minutes to reduce and thicken the sauce.

Adding green peppercorns — Add the green peppercorns (if using) just before plating.

Salmon with saffron cream sauce — Dig in!

If you like the look of this pan seared salmon recipe, you might also like to try these.

Salmon Curry with Broccoli and Coconut
Thai Steamed Salmon
Tandoori Salmon Tikka
Salmon Fillet Steamed in Banana Leaf
Steamed Salmon with Soy Sauce and Chilli

Yield: 4

Pan Seared Salmon With A Creamy Saffron Sauce

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

4 x 200g salmon fillets
2 tbsp rapeseed oil or vegetable oil
FOR THE SAUCE
2 tbsp butter
1 small white onion - finely chopped
1 tbsp garlic and ginger paste (Equal amounts of garlic and ginger smashed into a paste)
1/2 tsp cumin powder
1/2 tsp red chilli powde
A pinch of saffron infused with about 100ml warm milk125ml (1/2 cup) fish stock or water if you must
120ml (1/2 cup) dry white wine
1 tbsp Cheddar cheese smashed into a paste
70ml Double cream
Salt and pepper to taste
Juice of one lime
3 tablespoons chopped coriander to garnish

Instructions

Heat one tablespoon of the butter over low heat in a frying pan.
Add the chopped onions and fry slowly for about ten minutes until the onion is soft and caramelised.
Add the garlic and ginger paste and stir well to combine.
Now add the cumin and red chilli powder followed by the white wine.
Turn the heat up and cook the wine until all of it has almost evaporated.
Add the fish stock and reduce by half. Add the cream and again cook it down by about half.
Pour in the saffron infused milk and the Cheddar cheese.
Whisk it all into one creamy sauce and set aside while you cook the salmon.
Heat the oil in a frying pan over medium high heat.
When the oil is nice and hot, carefully place the salmon fillets into the pan - skin side down.
Fry until the salmon is about half way cooked through. You will be able to see the cooking progress as it cooks.
Carefully flip the salmon over to continue cooking to your referred doneness. I like mine pink inside.
To serve, place each piece of salmon onto four heated plates.
Ensure the sauce is nice and hot and then squeeze in the lime juice and season with salt and pepper to taste.
Sprinkle with the chopped coriander and serve the fish with the sauce drizzled over and around it.

I hope you enjoy this pan seared salmon recipe. If you do give it a try, please don't be a stranger. Leave a comment. I would love to hear from you.

Wagyu Beef Curry

June 25, 2012 By Dan Toombs 3 Comments

Wagyu beef is so tender and delicious.

As soon as I received my joint of Wagyu casserole beef from Alternative Meats, I tweeted about it. I was that excited.

The funny thing is, I called it Kobe beef and was soon contacted by several different people explaining that Wagyu does not equal Kobe. I have since learned that Wagyu quite literally means 'Japanese Cow' and Kobe are of course Japanese cows.

My Wagyu beef was reared in Wales and has a similar marbling to that of Kobe. Whatever you call it, the flavour was absolutely amazing.

You've got to cook Wagyu beef with respect so I decided to cook a bhuna. Bhunas are slow cooked. The meat is first lightly fried and then just enough water is add to let it simmer slowly. Extra water is added over the two hour cooking until you are left with quite a dry curry that is so tender.

I couldn't help myself from trying the meat after the first few minutes of frying. It was still quite red inside and already melt in the mouth tender.

You could of course make this recipe with any red meat but if you really want to treat yourself go for Wagyu or indeed Kobe if you can get it.

Yield: 4

Wagyu Beef Curry - 'Kobe Beef' Or Not, This Recipe Is Fantastic

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

1 kilo Wagyu casserole meat cut into one inch pieces
3 tablespoon olive oil
1 large white onion - finely chopped
1 tabelspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon red chilli powder
1 teaspoon black peppercorns
5 cloves
3 black cardamom pods
1 ince piece of cinnamon or cassia
A pinch of turmeric
1 tablespoon garlic paste
1 tablespoon ginger paste
Salt to taste

Instructions

Place a dry frying pan over medium high heat and roast the cumin and coriander seeds for about 30 seconds.
Grind the roasted cumin and coriander into a fine powder with a pestle and mortar or spice grinder.
Now pour in the olive oil into a large pan or wok.
Toss in the chopped onions an fry until the onion becomes soft and translucent.
Add all of the spices and mix well and then add the meat.
You want to try to brown the meat a little without burning the spices. If the spices begin to burn, add a little water to the pan.
Let the meat fry for about 20 minutes stirring continuously then add the garlic and ginger pastes.
Pour in about 250ml of water and simmer slowly. It will take about 2 hours to cook this curry and you may need to add a little more water during the cooking time.
The Wagyu beef curry is ready when the meat is tender to your liking.

The Wagyu meat used in this beef curry was supplied to me free of charge to try by Alternative meats. Thanks very much! It was amazing.

Spicy Indian Fried Chicken

June 14, 2012 By Dan Toombs 5 Comments

The spiciness of this Indian fried chicken can be easily adjusted to taste.

Over the past couple of months I have been experimenting with Indian fried chicken. I've tried adding more and less chili powder along with chili pastes. The not so spicy ingredients are important too and now I think I've got the perfect blend. If you likespicy dishes and fried chicken, you are going to love this spicy recipe.

Indian fried chicken with two spicy dips — The perfect fried chicken recipe!

About this Indian fried chicken recipe...

This fried chicken recipe offers the perfect blend of warming and hot spices. You can take the recipe where you like.

If you are a big fan of really spicy dishes, add more chili powder. That's normally what I do but when cooking for my family, I tone the spicing down some.

You can also add naga chili paste which will really spice it up.

Double frying is best!

In this recipe, you will be double frying the chicken.

The first fry is to cook the chicken almost through. It will be nicely browned and crispy after the first cook.

Then you turn up the heat for a short second fry. This is what makes this recipe the ultimate Indian fried chicken recipe!

How is the fried chicken made?

It's really simple!

Marinate the chicken with the first marinade.
While that sits, you prepare a second marinade. This marinade can flavour the chicken for up to two days before frying.
Dust the marinated chicken with the flour and spices.
Fry the chicken in hot oil for 6 minutes.
Put the Indian fried chicken back in hotter oil to finish.

What do you serve this fried chicken with?

You can really serve this Indian fried chicken with whatever sounds good. I like to serve it with coriander chutney and a good raita.

It can also be served with chips, rice and/or a good green salad.

Photos of Indian fried chicken being made...

Adding first marinade to the chicken — Rub the vinegar, salt and garlic and ginger paste right into the flesh of the chicken. This is the first marinade.

Adding chili powder to the chicken — Then add the chili powder and rub it in well too.

A word about chili powder...

In this recipe I used Kashmiri chili powder. It's mildly spiced and the chili powder of choice in most Indian recipes.

You could use another chili powder but remember, chili powders have different heat levels.

If not sure about the chili powder you are using, try some. Then add it to taste.

Chicken with chili powder — After you have rubbed the chili powder into the chicken, it will look like this.

Second marinade for the Indian fried chicken. — Whisk the second marinade ingredients together until smooth.

Chicken marinating in second marinade. — Rub the second marinade into the chicken.

How long to marinate the chicken?

You could just get on with the recipe after adding the second marinade. That said, your Indian fried chicken will be much better if you allow it to marinate for longer.

I usually let my chicken marinate for 24 to 48 hours.

Chicken coated in flour, ready for frying. — When ready to cook, coat the chicken with the flour mixture.

Chicken frying — Fry the first time for about 6 minutes. Then fry a second time for a couple more minutes. This will make the chicken extra crispy.

Do I have to fry the chicken twice?

Nope. You will get crispier chicken if you do though. Another bonus is if you are making this for a party or big dinner.

You can fry the chicken once and set aside. Then heat the oil up to fry for a couple more minutes just before serving. For many cooks, this will simplify the recipe as most of it can be prepared ahead of time.

You are in for an Indian fried chicken experience like no other!

Finished Indian fried chicken — Transfer the Indian fried chicken to rack to drain off any excess oil and serve hot, drizzled with the ghee and chat masala.

Other ways you can serve this Indian fried chicken...

Personally, I prefer this fried chicken hot, right out of the oil.

That said, this Indian fried chicken makes a great picnic! You can serve it cold and it is absolutely delicious.

Does the chicken need to be cooked on the bone?

No! That is how I like it. You could use other pieces too.

Try this Indian fried chicken recipe using bite sized pieces of chicken breast or thigh. You will never have chicken nuggets that are so good!

Once I tried this recipe with a whole chicken too. To do that, I made shallow slits all over the chicken and fried it in a big wok. The result was spectacular. If you are interested in doing that, you might like to try this recipe too from my cookbook 'The Curry Guy BBQ'.

Can you cook this fried chicken in an air fryer?

Yes. But you might need to do that in batches. I recommend spraying the basket with oil spray. Then spray the flour coated chicken with the oil spray too.

Air fry on high for about 20 minutes and adjust the cooking time if needed. You can always take a peek as it cooks.

Here are a few more chicken recipes you might like to try...

Chicken tikka masala - This recipe is just like the chicken tikka masala you find at the best curry houses!
Butter Chicken
Korean Fried Chicken
Thai Chicken with Cashew Nuts

Yield: 4 - 6

Spicy Indian Fried Chicken

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

2 kg chicken pieces on the bone
3 tbsp distilled white vinegar
3 tbsp garlic and ginger paste
1 tsp salt
3 ½ tbsp Kashmiri chilli powder
½ tsp ground turmeric
2 tsp garam masala
1 tbsp naga chilli paste (optional)
125g (1/2 cup) full fat Greek yoghurt
1 cup plain (all purpose) flour
1 cup corn flour (cornstarch) or rice flour
2 tbsp salt
1 tbsp freshly ground black pepper
Oil for deep frying (optional)
5 tbsp (1/4 cup) melted butter or ghee (a microwave will do fine)
1 tsp chaat masala

Instructions

Place the chicken pieces in a bowl and pour the vinegar over them. Then add the garlic and ginger paste, salt and half the Kashmiri chilli power. Allow to marinate while you prepared the yoghurt marinade or up to 2 hours.
Whisk the yoghurt, turmeric, garam masala and naga chilli paste, if using together in a mixing bowl until smooth. Pour this over the chicken and rub it right into the flesh and skin. Allow to marinate for up to 48 hours or continue with the recipe immediately. The longer marination time will benefit the flavour.
When ready to start frying, heat your oil to 165c/325f in a large high-sided pan, wok or deep fat fryer. While the oil is heating up, pour the flours onto a plate and mix with the salt, pepper and remaining Kashmiri chilli powder.
Remove any excess marinade from the chicken and dredge each piece in the flour so that they are completely coated. Shake any excess flour off each piece.
When your oil is up to heat, fry in small batches for about 6 minutes until golden lightly browned. Transfer the chicken to a wire rack to drip any excess oil. Once all of the chicken has been cooked, turn up the heat to 200c/400f and fry the chicken for a second time in batches for about 2 minutes or until golden brown and crispy. Transfer it all to the wire rack.
Stir the chaat masala into the melted butter or ghee and baste each piece of chicken generously. Serve immediately with the sliced red onion and lemon wedges along with your choice of sides.

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I hope you enjoy this Indian fried chicken recipe. If you do try it, please leave a comment. I'd love to hear from you.

Onion Chutney for Poppadoms

June 10, 2012 By Dan Toombs 53 Comments

Curry House Style Onion Chutney is so easy to make!

You know those sliced onions that are served in a red sauce with poppadoms and samosas before the meal at Indian restaurants? Well, it's a lot more popular than you may think. I get asked for this recipe all the time.

The fact that you are looking at this recipe means that you probably know exactly what I'm talking about.

So many Indian restaurants purchase commercial brand pickles and chutneys. It just isn't cost effective to make their own. I think that's one of the reasons this red onion chutney is so popular. It is always made fresh.

About this onion chutney recipe.

As recipes go, they don't get much easier than this. You can make this recipe exactly as you want it. Most people prefer the onion to be thinly sliced before mixing with the other ingredients. That's not the only way this onion chutney is served though.

You might like to finely or roughly chop the onion instead.

Everyone has their favourite version of this famous curry house red chutney so chop and slice it the way you prefer.

Working Ahead

This onion chutney is best served super cold, right from the fridge. Therefore, you should make that sauce and get it chilled. As a result you will get the perfect sauce for the chutney. Slice up you onions and stir them into the sauce too. This can all be done a day or so ahead of serving..

How long will this onion chutney keep in the fridge?

This onion chutney will keep in the fridge nicely for a few days. I find it best though to serve the onion chutney about 30 minutes after you stir the onions in. This will ensure that the onion is still really fresh and crispy.

How do you serve curry house style onion chutney?

Just as you like. Pile it high on poppadoms or spread a little over tandoori dishes. I know someone who can't get enough of the stuff and spreads his onion chutney all over the surface of his poppadoms like a pizza.

This easy onion chutney just plain gets it and you should serve it as you like. If it sounds good, do it!

How do you make onion chutney?

As you can see from the photos and short video, it really is easy to make this red cold onion chutney.

It only takes minutes to make and will keep in the fridge for 3 - 4 days. Therefore, if you are planning a curry feast for friends, you might as well get this one done early.

All you need to do is slice the onions and mix the red sauce ingredients. Then place the onion chutney in the fridge until you are ready to serve it.

Variations...

Many people like a lot of sauce. Others don't.

This is completely up to you so feel free to vary the recipe some.

In the photo below, I made some with a lot less dressing and then sprinkled chilli powder on top.

If you like a lot of sauce, go for it. Add more ketchup and/or tomato paste. Taste as you go. That's what making these curry house recipes is all about. By tasting as you go, you will be able to get the right flavour balance for your taste preferences.

Those toasted cumin seeds... Do you have to toast them?

No. But personally I prefer the flavour of toasted cumin seeds in the onion chutney.

It's the difference between bread and toast! By toasting the seeds, you not only bring out the flavour of the cumin but I think it makes the chutney more interesting too.

Step by step photographs.

Ingredients for the chutney. — Get all your ingredients together and prepared before starting.

The dressing ingredients for the chutney. — Place all of the dressing ingredients in a small mixing bowl and whisk with a fork to combine.

Adding onions to the chutney dressing — Add the thinly sliced or chopped onion to the dressing.

The onion coated with the red dressing. — Stir the sliced or chopped onion into the dressing. Be sure to check out variations above!

What else?

As I mentioned above, this curry house style cold onion chutney can be made ahead of time. I suggest you do this because this of course isn't the case with many recipes.

As it will keep in the fridge covered for at least three days so it's one you can easily check off your list of things to prepare for that upcoming curry feast.

I recommend serving it with papadums and a selection of other pickles and chutneys like my homemade lime pickle and/or spicy vegetable pickle. You might also like to try this smooth garlic, chilli and mint raita.

cold onion chutney — So good on popadums.

What to serve this famous onion chutney with? Here are some delicious ideas.

Pappada Vada
Home Fried Papadums
Homemade Stovetop Naans
Smoked Toor Dhal Samosas
Lamb Seekh Kebabs

Have you tried this onion chutney recipe?

If so, please give it a star rating in the comments below and leave a comment. I love receiving your feedback and I'm sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow me on Instagram and Facebook for all my latest recipes.

Yield: 4

How To Make Cold Onion Chutney

This is the famous cold onion chutney found at curry houses around the UK. It's quick and easy to make and tastes amazing.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

1 large onion - finely sliced or roughly chopped
3 tbsp ketchup (I use Heinz)
1 tbsp tomato paste
1 tsp red chilli powder
1 tsp roasted cumin seeds
1/2 tsp lemon juice (optional)
1/2 tsp rapeseed (canola) oil (optional)
A pinch of salt

Instructions

Place the sliced onions in a bowl of ice water and put in the fridge for about an hour.
When the onion slices are good and cold, drain the water and tap them dry with a clean cloth.
Now mix the ketchup, tomato puree, chilli powder, cumin seeds and salt with the sliced onions.
Stick in the fridge for about 45 minutes before serving.
This recipe is perfect with papadams though I could eat it on its own!

BIR Jalfrezi Turkey Curry

June 7, 2012 By Dan Toombs 3 Comments

This turkey curry is so easy to make.

If you're looking for a good and healthy turkey curry recipe, look no further.

This curry house style jalfrezi turkey curry offers a delicious way to use up leftover turkey or you could cook it tandoori style and add it to the sauce.

I think you're going to love this one.

A bit about this turkey curry recipe...

Those of you who have been following my blog for a while will know that I am a big fan of British Indian Restaurant (BIR) style cooking.

I have many recipes for BIR curries and also have a curry sauce recipe that makes cooking BIR curries faster and easier.

Curry house style cooking is perfect when you just want to whip up a turkey curry like this quickly. You will need to make the essential base sauce but that's easy.

You can also use it in all of the BIR recipes on my blog.

Does this curry have to be made with turkey?

Absolutely not! But if you want to cook with turkey meat, you will love it.

This turkey curry recipe can be used with any meat or fish. try it with chicken tikka or lamb tikka and you won't be disappointed.

Remember though, if you are using other types of meat such as lamb, goat or beef, you will need to cook the meat a lot longer so that it is tender and nice before serving.

Tandoori turkey tikka vs leftover turkey...

I developed this turkey curry recipe to be used with leftover Christmas or Thanksgiving turkey.

I didn't have any leftover turkey when I wrote this so I used tandoori turkey tikka. You can find an easy recipe for that here.

Using marinated and grilled turkey tikka adds another layer of delicious flavour but you won't be disappointed with plain old leftover turkey.

This turkey curry can be made with either and it's a great way to use up leftovers and give them new life.

Step by step photographs...

Frying mustard seeds and curry leaves — Heat the oil and then add the mustard seeds. When they begin to pop, add the curry leaves.

Adding onions and peppers to pan — Add the onions and peppers and fry for about 5 minutes or until about 80% cooked.

Adding chillies to pan — Then stir in the chopped green chillies.

Adding ground spices to pan — Stir in the garlic and ginger paste, ground spices and then the tomato puree.

Adding basse sauce to curry — Follow this with one or two ladles of base sauce. Bring to a simmer.

Adding the meat to the pan — stir in the tandoori turkey or pieces of leftover turkey.

Finishing the jalfrezi turkey curry — Add the quartered tomato, the fenugreek leaves and salt to taste. A good twist of lime juice is also good!

If you like this turkey curry, you might like to try some of these recipes too...

Peshwari turkey curry
Leftover turkey soup
Chicken tikka masala
Chicken korma
Lamb rogan josh
Chicken chilli garlic
Lamb vindaloo

You'll find all the curry house favourites on my blog and in my cookbooks. Turkey can be used in any of them.

Yield: 2

Turkey Curry With An Easy BIR Homemade Curry Sauce

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

2 tbsp rapeseed (canola) oil
1 tsp black mustard seeds
10 fresh or frozen curry leaves
1/2 onion, thinly sliced
1/4 each yellow, red and green bell peppers, thinly sliced
2 green bird's eye chillies, thinly sliced
1 tbsp garlic and ginger paste
4 tbsp tomato puree
300ml (1 1/4 cups) base curry sauce (approx.)
1 tbsp mixed powder
1/2 tsp Kashmiri chilli powder
1 tomato, quartered
1/2 tsp kasoori methi (dried fenugreek leaves)
Salt to taste
Juice of one lime

Instructions

Heat the oil in a pan over medium high heat. Add the black mustard seeds. When they begin to crackle, add the curry leaves and fry for about 30 seconds.
Add the sliced onions and bell peppers and fry for about 5 minutes or until about 80% cooked through. Then stir in the green chillies.
Stir to combine and the add the garlic and ginger paste and fry for about 15 seconds. Add the ground spices and tomato puree.
Now add about 1 or 2 ladles of base curry sauce and bring to a simmer. No need to stir the pan unless it is sticking. Be sure to scrape any sauce that is caramelising to the side of the pan back in for even more delicious flavour.
Simmer for a few minutes. For a saucier curry, add more base or just cook it down for a drier curry.
To finish, add the kasoori methi (dried fenugreek), the quartered tomato and salt to taste. Squeeze over the lime juice and serve.

I hope you enjoy this jalfrezi turkey curry recipe. If you do try it, please leave a comment. I'd love to hear from you.

I think you're going to like this very traditional tomato, chilli and yogurt salad!

Ingredients

Instructions

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This tomato, onion and mint salad recipe is the one you've been asking for!

About this recipe.

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This mint and coriander chutney is essential for the British Indian Restaurant (BIR) experience.

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Thin vs Thick chutney

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Red wine chicken curry is more Indian than you may think

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Instructions

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Chicken with glass noodles is amazing and so easy to prepare too!

About this recipe.

Is chicken with glass noodles difficult to prepare?

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This is a lamb stock you can use in any cuisine. This time I made it Indian style.

About this lamb stock recipe

How to use this lamb broth recipe

Step by step photos